So this week I made butternut squash soup for the first time ever. For reals? Can you believe I’ve never had it before until now? Yeah, lame. I’m lame.
I’ve been a picky eater all my life, and while I love a good butternut squash baked with brown sugar and a butter…the idea of it being delicious in a soup sounded kind of scary. But when I started seeing images on Instagram pop up with beautiful bowls of this goodness, I started getting curious, and then on a crazy whim brought home a butternut squash!
Then I decided, if I’m pureeing it all afterward anyways, why not add cashews, coconut milk, and some curry powder. And make it both slow cooker and instapot friendly. And a freezer meal of course too, cause you know, that’s kind of my thang.
So, friends, I made it. And it was soooooo good! Healthy, deep, creamy and the warm notes of spices and butternut squash just all go so well together. And when I added the croutons? Ahhhh, yes. Crispy tasty goodness.
Pressure Cooker Butternut Squash Soup recipe using coconut milk, cashews and curry. Can also be used in slow cooker and makes a perfect freezer meal too.
- 1 tsp olive oil
- 1 cup diced onion
- 2 tsp minced garlic
- 2 cups chicken broth
- 1 14 oz can coconut milk
- 1 tbsp curry
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp salt
- 1 cup raw cashew pieces
- 4 cups butternut squash 1-inch chunks
- Chopped fresh parsley
- Croutons
Turn your pressure cooker onto the Saute function. Add olive oil, onion and garlic, and stirring contantly cook for 2-3 minutes, until garlic begins to turn golden brown.
Add the chicken broth, coconut milk, curry, cumin, garam masala, salt, cashews and butternut squash. Stir gently to combine.
Place the lid on your pressure cooker, and turn the knob to seal the vent. Cook on Soup setting or High pressure for 30 minutes. Then do a natural release for 10 minutes, then quick release.
Transfer to a high powered blender or use an immersion blender and blend until very smooth. Serve with fresh chopped Parsley and crusty croutons.
In a medium sauce pan heat olive oil over medium-high heat. Add onion and garlic and cook, stirring constantly for 2-3 minutes, until garlic begins to turn golden brown. Remove from heat and add to slow cooker.
Add the chicken broth, coconut milk, curry, cumin, garam masala, salt, cashews and butternut squash. Stir gently to combine.
Place the lid on your slow cooker, and cook on Low for 6 to 8 hours or on High 4 to 5 hours. Transfer to a high powered blender or use an immersion blender and blend until very smooth. Serve with fresh chopped Parsley and crusty croutons.
In a medium sauce pan heat olive oil over medium-high heat. Add onion and garlic and cook, stirring constantly for 2-3 minutes, until garlic begins to turn golden brown. Remove from heat and allow to cool.
Pour cooled onion mixture into labeled gallon sized freezer safe bag. Add the chicken broth, coconut milk, curry, cumin, garam masala, salt, cashews and butternut squash. Seal, removing as much air as possible and freeze flat.
Place bag in refrigerator for 12 to 24 hours to thaw OR quick thaw by running bag under warm water until it can break apart enough to pour into slow cooker or pressure cooker. Then place in slow cooker or pressure cooker and cook as directed in instructions above.
And the best part is you can totally make ahead and freeze it before cooking! Just add all the ingredients to the freezer bag, seal and freeze flat. See more of my freezer meal recipes here.
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