Ingredients
- 4 cups of cubed Butternut Squash (1 medium-sized squash)
- 2 large Granny Smith Apples, peeled, cored and cubed
- 1 small Onion, chopped
- 1 large Carrot, chopped
- 2 teaspoon of Curry Powder
- 1 teaspoon of Paprika
- ½ teaspoon of Cayenne Pepper
- 1 teaspoon of ground Ginger
- 1 teaspoon of Garlic Powder
- ½ teaspoon of ground Cinnamon
- 4 cups of Vegetable Broth
- Salt and Pepper to taste
- 2 tablespoon of Olive Oil
- Pumpkin Seeds to Serve
Preparation
Step 1
Turn the Instant Pot on the ‘Sauté’ mode. Let the Pot heat up for 2 to 3 minutes or until the display shows ‘HOT’.
2) Add the oil and add the chopped onions and carrot. Let it sauté for 2 minutes or until the onion looks translucent.
3) Add the spices – curry powder, paprika, cayenne pepper, ginger, garlic and cinnamon. Mix it well.
4) Add the butternut squash and the apples. Mix again to coat the squash and the apple with spices.
5) Add the vegetable broth along with salt and pepper.
6) Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
7) Select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 10 minutes.
8) When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then small spoon that comes with the instant pot, turn the pressure valve to “Venting” position to do the quick release.
9) Blend the soup either by using an immersion blender or regular blender. If using a regular blender, be careful as the content will be very hot.
10) Serve immediately with a fistful of pumpkin seed for crunch and some texture.