curried butternut squash soup

Ingredients

1 tablespoon olive oil

1 onion

1 tablespoon fresh ginger

3 cloves garlic

1 heaping tablespoon panang or red curry paste

2 cups chicken or vegetable stock

3/4 teaspoon sea salt

1 large butternut squash, peeled, seeded and diced into 1-2 inch cubes (about 3 pounds)

2 medium carrots, peeled and chopped

1 cup coconut milk or coconut cream

Instructions

1. In a large pot, heat oil at medium high heat until it is hot enough that a small piece of onion sizzles.
   • If using Instant Pot: select “Saute” function.
2. Add onion and saute until slightly translucent, about 3 minutes.
3. Add garlic and ginger. Cook for 1 minute.
4. Add curry paste. Cook for 2 minutes.
5. Add stock, salt, butternut squash, and carrots.
6. Bring to a simmer, then cover the pot and reduce to medium low heat. Cook until butternut squash and carrots are soft enough to be easily pierced by a fork, about 20-30 minutes.
   • If using Instant Pot: after step 5, turn off Saute function. Set to pressure cook on high for 10 minutes. Do a quick release of the pressure after it is done.
7. Mix in coconut milk.
8. Puree soup until it has reached a smooth consistency using an immersion blender. If you do not own an immersion blender, carefully puree the soup in small batches in a blender.

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About this recipe

This soup has a lot of flavor but is so little work, you won’t regret making it on a weeknight. I love the sweet and spicy combination of butternut squash and panang curry, but if you want a different flavor profile skip the curry and add whatever spices you’d like. I’ve provided stovetop and Instant Pot instructions for this recipe, but it could easily be made in a slow cooker too!