Coconut Curry Butternut Squash Soup (Pressure Cooker; Vegan)

I found this on the Instant Pot website. I've learned to save recipes we love as they aren't always easy to find again.  

Via Google Images

Ingredients:

• 1 large butternut squash, peeled, seeded, cubed
• 1 small-medium onion diced very finely
• 1 inch ginger finely chopped
• 2 cloves garlic finely chopped
• 3 cups chicken broth
• 1 can coconut milk
• 1 tsp salt
• 2 tbsp lemon juice
• 1 ½ tsp curry powder
• ½ tsp turmeric
• 2 T olive oil
• Agave Nectar - we found a bit of sweetness brought out the flavors - add what you like. 
• Cilantro - nice kick of flavor to use for garnish

Instructions:

Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant. Add remaining ingredients, except lemon juice, and bring to high pressure. Cook at high pressure for 10 minutes and allow to depressurize naturally. Using an immersion blender, blend soup, add lemon juice, and serve.

Choosing Joy!
©2013 D.R.G.
~Coram Deo~
Living all of life before the face of God...