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Cashew Butternut Squash Soup

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. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Servings: 6 servings
Calories: 189kcal
Author: Karrie

Ingredients

  • 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

Garnish (optional)

  • Chopped fresh parsley
  • Croutons

Instructions

MAKE IT NOW (PRESSURE COOKER)

  • 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.  

MAKE IT NOW (SLOW COOKER)

  • 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.

MAKE IT A FREEZER MEAL

  • 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. 

THAW AND COOK

  • 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. 

Nutrition

Serving: 1cup | Calories: 189kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 682mg | Potassium: 577mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10315IU | Vitamin C: 27.6mg | Calcium: 72mg | Iron: 2.6mg