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Curried Butternut Squash Soup
Prep Time
20 mins
Cook Time
45 mins
 
Course: Soup
Keyword: vegetarian
Servings: 6
Calories: 121 kcal
Ingredients
  • 1 sweet potato cubed in 1 inch chunks
  • 1 butternut squash cubed in 1 inch chunks
  • 2 tsp olive oil
  • 1 onion minced
  • 2 cloves garlic minced
  • 2 tsp ginger minced
  • 3 tsp curry paste mild or spicy
  • 1/2 tsp cumin
  • dash pepper
  • dash salt
  • 946 mL chicken broth or vegetable broth
For day of serving:
  • 2 cups water
Instructions
Assembly instructions:
  1. Add all the ingredients to a large freezer bag.

  2. Remove excess air from the bag and seal it. Freeze.

Cooking instructions:
  1. Thaw.
  2. Pour the contents of the bag into a large pot and add two cups of water.
  3. Bring the mixture to a boil, stirring occasionally, then turn the heat down to low.
  4. Simmer the soup ingredients until the sweet potato and squash are soft.
  5. Remove the pot from the heat and allow the soup to cool slightly, then blend the ingredients with an immersion blender until smooth.
Instant Pot instructions:

  1. Thaw.

  2. Dump the bag contents into the instant pot and add two cups of water.

  3. Manually cook on high pressure for 8 minutes.

  4. Vent for quick release.

  5. Blend with an immersion blender until smooth.