Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 onion, diced
- •2 cloves garlic
- •1 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
- •5 cups vegetable broth
- •1 tablespoon brown sugar
- •1 teaspoon salt
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon ground ginger
- •0.5 teaspoon curry powder
- •1 cup heavy whipping cream
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
- Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 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. Blend with an immersion blender until creamy.
- Stir in heavy whipping cream.
Nutritional Facts
Per 6 servings
- Calories: 235
- Carbohydrate: 19g
- Fat: 18g
- Fiber: 3g
- Protein: 3g
- Sugar: 7g
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