Thai Butternut Squash Soup

Thai Butternut Squash Soup

Description

Thai Butternut Squash Soup

Cooker Device: 
Power Quick Pot

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

4 pounds
butternut squash, peeled & chopped
1
onion, minced
2 cups
chicken stock
1⁄2 teaspoon
salt
1
14-oz can coconut milk
2 tablespoons
Thai red curry paste
1⁄4 cup
Chopped Cilantro
 
juice of ½ lime

Instructions

1. Place the Inner Pot in the Power Quick Pot.

2. Add the butternut squash, onion, stock, and salt to the Inner Pot.

3. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

4. Press the Pressure Button, scroll to the Vegetables setting, and press the Program Dial. Press the Timer Button, scroll to set the cooking time to 30 mins., and press the Program Dial to begin the cooking cycle.

5. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Let the Power Quick Pot sit to naturally release pressure. Then, slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

6. Add the coconut milk, curry paste, and cilantro to the Inner Pot.

7. Puree the mixture using a blender and then add the lime juice.