Instant Pot Curried Butternut Squash + Lentil Soup (vegan friendly)
Servings: 6
Ingredients
- 1 medium butternut squash
- 1 tbsp olive oil
- 1 large yellow onion chopped
- 2 cloves garlic chopped
- 5 cups water
- 1 cup dried red lentils or assorted lentil mix
- 2 tsp curry powder
- 1 tsp turmeric
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- generous grinding of black pepper
- 1/2 cup coconut milk
Instructions
- Wash squash, cut off ends and peel skin using a potato peeler.Cut into rounds, scoop out seeds, then chop into large cubes.
- Choose SAUTE mode on Instant Pot, add 1 tbsp olive oil and when screen reads HOT add chopped onion and cook for 2-3 min until soft.Add squash and garlic and cook another 2 min.Add water,, lentils, curry, turmeric, pepper flakes, salt and pepper and give it a good stir.Press CANCEL.
- Lock on lid and turn pressure valve on lid to SEALING.Choose PRESSURE COOK mode and adjust timer to 15 minutes.Once cooking time is done let timer count up another 10 minutes for natural pressure release.Press CANCEL.
- Carefully turn pressure valve on lid to VENTING to release any remaining pressure.Open pot, give everything a good stir.Using an immersion blender, puree soup until smooth.
- Choose SAUTE mode, stir coconut milk into soup and heat a few minutes until soup is hot.Taste and adjust seasonings (salt and pepper) to your linking, if needed.Press CANCEL, lock on lid and let soup rest until it's time to eat.
- When ready to serve, ladle soup into bowls and if you wish, swirl in a bit of pesto for garnish.