CURRIED BUTTERNUT SQUASH PUMPKIN SOUP

Creamy and nourishing curried butternut squash pumpkin soup made with warm flavors like fresh ginger, curry powder, and turmeric is a beautiful autumn soup.

WHAT’S In CURRIED BUTTERNUT SQUASH PUMPKIN SOUP:

– 1 (15 oz.) can pumpkin puree – 1 apple, peeled and chopped – 3 1/2 cups vegetable broth – 1 cup canned coconut milk – 1 1/2 tablespoons curry powder

INSTRUCTIONS

Heat the oil in a stock pot or on saute mode in an Instant Pot pressure cooker.

1:

Saute the onion until softened.

2:

Add the butternut squash, pumpkin, apple, broth, coconut milk, curry powder, turmeric, ginger, and salt and bring to a simmer on the stove, partially covered.

3:

Simmer until squash is very tender, about 15 minutes.

4:

Use an immersion blender to puree the soup.

5:

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