Cold fall days like this mean one thing, it’s soup season! Ditch the dusty cans of chicken noodle you’ve had in your cupboard all summer and try out this delicious butternut squash soup recipe created by Park City Television host, Alex Daynes. The recipe has simple ingredients, and if you are a fan of anything curry, you’ll love the unique flavor of this creamy soup. Alex recommends using an Instant Pot for cooking, but a traditional slow cooker or crock-pot will get the job done as well. This recipe takes about 30 minutes and yields six servings. Perfect for an easy and quick family dinner!
2 tablespoons butter
½ onion chopped
2 cloves garlic chopped
24 oz. butternut squash, cubed
3 cups chicken broth (substitute vegetable broth for vegetarian option)
2-4 tablespoons curry powder
1 tablespoon ginger, grated
1 tablespoon basil
2 tablespoons lime juice
Salt and pepper to taste
1 14 oz. can coconut milk
Set the Instant Pot to sauté (low setting on crock-pot).
Add butter and onion and cook until the onion is soft.
Next, stir in the garlic.
Add in the cubed butternut squash, chicken or vegetable broth, curry powder, ginger, basil, lime juice, and salt and pepper.
Turn the Instant Pot off, lock the lid, and set the valve to seal. Manually set the timer to 12 minutes.
When the time runs out, quick release the pressure
With an immersion blender, blend the soup until smooth.
Finally, stir in the coconut milk.
Serve hot with pumpkin seeds and additional basil if desired.
For more great recipes, check out Alex Daynes’ blog My Own Meal Plans!