4cupschicken bone broth(we love Osso Good Bones; sub veggie broth for Vegan)
1cupfull fat coconut(plus more for topping)
Salt and pepper, to taste
Fresh cilantro, chopped
Chopped pistachios or other nuts
Fresh greens, chopped
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.
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