Pressure Cooker Thai Butternut Squash Soup

Ingredients

• 1 butternut squash (peeled and cubed)
• 1 can coconut milk (14 oz)
• 2 cup vegetable broth
• 2 tbsp red curry paste
• 1 tbsp ginger (grated)
• 2 cloves garlic (minced)
• 1 tbsp coconut oil
• juice of 1 lime
• salt, to taste
• pumpkin seeds, coconut cream, and fresh cilantro for garnish

Steps

1. 1

   Using the sauté function, heat coconut oil and cook red curry paste, ginger, and garlic for 1 minute until fragrant.

2. 2

   Add cubed butternut squash, coconut milk, and vegetable broth.

3. 3

   Lock lid and cook on high pressure for 10 minutes. Quick release pressure.

4. 4

   Blend soup until silky smooth using an immersion blender. Stir in lime juice and salt.

5. 5

   Serve garnished with a swirl of coconut cream, toasted pumpkin seeds, and fresh cilantro.