Curried Butternut Squash Soup (Paleo, Whole30 + Vegan)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This Paleo, Whole30 + Vegan curried butternut squash soup is quick, easy, dairy-free, creamy and full of flavor! It has health benefits of curry spices too!
- 1 butternut squash, peeled and cubed (about 3 pounds)
- 1 shallot, peeled and diced
- 4 cloves garlic, minced
- 1 tbsp coconut oil
- 2 tbsp red curry paste
- 1 tbsp tomato paste
- 1 tsp turmeric
- 4 cups chicken bone broth (we love Osso Good Bones; sub veggie broth for Vegan)
- 1 cup full fat coconut (plus more for topping)
- Salt and pepper, to taste
- Fresh cilantro, chopped
- Chopped pistachios or other nuts
- Fresh greens, chopped
- Roasted garlic
- Bacon bits
Cut ends off butternut squash and slice in half lengthwise. Remove seeds and then peel with a paring knife or peeler. Chop into cubes.
Prep shallot and garlic as noted. Press the "Sauté" button on the Instant Pot and add coconut oil. Once melted, add the shallot and cook, stirring occasionally for 3-4 minutes.
Add garlic, and cook until fragrant. Press the "Cancel/Keep Warm" button, and add the butternut squash, curry paste, tomato paste, turmeric and bone broth. Secure the lid on the Instant Pot and close the pressure valve. Press the “Manual” button or "Pressure Cook" and cook on high pressure for 5 minutes.
When the soup is done cooking, quick release the pressure. Blend the contents of the Instant Pot to a smooth consistency with an immersion blender (or carefully transfer contents to a blender and blend).
Stir in coconut milk. Taste and season with salt and pepper as desired. Ladle into bowls, and top with additional coconut milk, chopped cilantro and chopped pistachios.