This is my favorite soup of the summer! It is one I have in the frig and ready to go almost 24/7. It’s good both hot and cold and has a little kick so very satisfying. It’s easy to prepare because you simply throw all ingredients into an instant pot and set timer and walk away. Using frozen butternut squash cubes is the easiest option over peeling and dicing a fresh squash. Garam Masala is a spice and adds a lot of flavor to this soup and is found at the local grocery store. (the first time I made this, I substituted red wine since I’d never heard of Gram Masala. It was very tasty but go for the spice and flavor of the masala for perfection.) My daughter tasted this for the first time in May and has made it 3 times already and it’s only the middle of June. It’s a hit!!! (and obviously addictive!)
If you do not have an instant pot, you can cook this in a crock pot or on the stove, it just takes longer. Again, throw everything into the pot and cook until the carrots are soft and easy to blend with immersion blender.
4 c. cubed butternut squash
2 med. Sweet potatoes (peeled and cubed)
2 c. carrots (peeled and chunked)
1 med. Onion (chopped)
2 tsp. minced garlic
1 tsp. fresh ginger
2 tsp. tumeric
1 tsp. garam masala
1 tsp. mild curry powder
¼ tsp. cayenne pepper
1 tsp. sea salt
4 cu. Veggie broth
1 can coconut milk
Combine all ingredients, stir, set instant pot
to Hi and set for 20 minutes.
Slow release and when it beeps, puree with
immersion blender and serve
Carb=33 g fat= 6g Protein=4 g calories= 159
