I am trying to focus a bit more on healthy eating and I believe it can still taste really good! So I went to the store and picked up three items that I don’t usually use for a soup in the Instant Pot. Started off with Sweet Potatoes which are a great source of Vitamin A and Vitamin C. Then I grabbed a Butternut Squash which is chockful of Vitamin E and great for potassium, actually these are better than bananas. I moved along to grab Leeks which are awesome for Vitamin K. These ingredients have way more benefits than what I have listed but just wanted to give you guys an idea.
The next thing I wanted to figure out was what I wanted to do with these ingredients, roasting them was an option but with the weather I just wanted a soup. And I wanted to use my Instant Pot, so I came up with this curried soup that is blended for a creamy consistency. We also use coconut milk versus cream for a greater depth of flavour. I used a combination of ghee and olive oil to saute but you can just use Olive oil.
Preparation Time – 20 minutes
Cook time – 15 minutes
Butternut Squash – 4 Cups Chopped
Sweet Potatoes – 4 Cups Chopped
Leeks – 4 Cups Chopped
Garlic – 6 Garlic Cloves, minced
Ginger – 1 Tablespoon, minced
Curry Powder – 4 Teaspoons
Cumin Powder – 1 Teaspoon
Pepper – 1/2 Teaspoon
Chilli Flakes – 1/4 Teaspoon (optional)
Chicken/ Vegetable broth – 4 Cups
Coconut Milk – 1 Cup
Salt – 1/2 Teaspoon or to taste
Ghee – 1 Tablespoon
Olive Oil – 2 Tablespoons
Set the Instant Pot to Saute mode, once pot flashes hot, add the olive oil. Once hot enough add the leeks and saute for about a minute and then add the garlic, ginger and all the spices. Saute for another 2 minutes.
Add butternut squash, sweet potatoes, broth and salt. Stir well.
Then close the lid and set to pressure cook for 5 minutes. Do a quick release, then add the coconut milk and using an immersion blender, blend till smooth. Taste for salt.
P.S. Pardon the disobedient cilantro leaf that decided to goof around and ruin my shot.
The soup was the perfect consistency for us, if you would like it with more liquid increase the broth by 1/4 cup. The curry powder I used has salt and is spicy too. So depending on your curry powder either omit the chilli flakes and reduce or increase the salt.
Stove top Version – Follow all instructions as said, just cook the vegetables till soft approximately 20 – 25 minutes.
Serve this soup with some toasted garlic bread and I hope it chases away the winter blues!
Curried Butternut Squash & Sweet Potato Soup (Instant Pot)
- 4 cups Butternut Squash, chopped
- 4 cups Sweet Potatoes, chopped
- 4 cups Leeks, chopped and rinsed well
- 6 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 4 tsps Curry powder
- 1 tsp Cumin powder
- 1/2 tsp Pepper
- 1/4 tsp Chilli Flakes Optional
- 4 cups Chicken/ Vegetable broth
- 1 cup Coconut Milk
- 1/2 tsp salt or to taste
- 1 tbsp Ghee/butter
- 2 tbsps Olive Oil
- Set the Instant Pot to Saute mode, once pot flashes hot, add the olive oil. Once hot enough add the leeks and saute for about a minute and then add the garlic, ginger and all the spices. Saute for another 2 minutes.
- Add butternut squash, sweet potatoes, broth and salt. Stir well.
- Then close the lid and set to pressure cook for 5 minutes. Do a quick release, then add the coconut milk and using an immersion blender, blend till smooth. Taste for salt.