Instant Pot Curry Ginger Squash Soup Food
INSTANT POT® CURRIED CHEESY CAULIFLOWER-SQUASH SOUP
Make this colorful, cheesy soup in your Instant Pot® with creamy butternut squash, cauliflower, and yellow curry powder.
Provided by Ginny Maziarka
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to heat. Add olive oil and onion; saute until soft, about 3 minutes. Add garlic and saute another minute. Add broth, cauliflower, and butternut squash. Close and lock the lid; set vent to seal. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender. Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 30.4 g, Cholesterol 44 mg, Fat 17.2 g, Fiber 6.7 g, Protein 16.9 g, SaturatedFat 8.4 g, Sodium 1580.7 mg, Sugar 7.4 g
INSTANT POT CURRY GINGER SQUASH SOUP
Make and share this Instant Pot Curry Ginger Squash Soup recipe from Food.com.
Provided by sheepdoc
Categories Low Protein
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute in Instant Pot on Hot - coconut oil, onion, ginger, garlic until onion is soft. Cancel
- Add all other ingredients to Instant Pot. Set on Manual, 10 minutes, high pressure. Instant release.
- Blend with immersion blender.
Nutrition Facts : Calories 87.5, Fat 4.2, SaturatedFat 3.2, Sodium 429.3, Carbohydrate 11.2, Fiber 2.1, Sugar 2.5, Protein 2.9
CURRY GINGER BUTTERNUT SQUASH SOUP
Make and share this Curry Ginger Butternut Squash Soup recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- in a large pot heat oil.
- add ginger and garlic and cook until softened.
- add curry powder, stir for a few seconds.
- add mirin and reduce to 1/2 cup.
- add squash, stock, celery, bring to a boil.
- reduce heat to simmer and cook 20 minutes until tender.
- using an immersion blender puree soup until smooth (or puree in batches in a blender).
- pour through a sieve into a large bowl, discarding solids.
- add chile sauce, salt, pepper and orange juice concentrate.
- add a spoonful of yogurt to each serving and garnish with parsley.
Nutrition Facts : Calories 160.2, Fat 4.1, SaturatedFat 1.1, Cholesterol 7.4, Sodium 477, Carbohydrate 24.2, Fiber 2.8, Sugar 7.2, Protein 6.7
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