Spiced Butternut Squash Soup
- Makes4-6 servings
- Cook Time1¼ hours
- Slow Cook Time4½ to 5 hours
- Active time plus cooling30 minutes active
- 5
This aromatic, colorful soup, inspired by a recipe in “Bollywood Kitchen” by Sri Rao, gets its rich flavor from two spice blends (garam masala and curry powder), plus coconut oil and whole-milk yogurt. If you like, substitute vegetable broth for the chicken broth to make the dish vegetarian. Toasted pumpkin seeds sprinkled on just before serving add color contrast, nutty flavor and crunchy texture. You can use store-bought roasted pumpkin seeds (plain or spiced) or you can toast raw ones in the Instant Pot before you begin cooking the soup. Simply cook them on More/High Sauté, stirring occasionally, until lightly browned and fragrant, about 4 minutes, then transfer to a small bowl; the seeds will crisp as they cool.
Don’t add the yogurt directly to the hot puree, as the heat will cause the yogurt to break. Gently warming the yogurt by whisking it with about 1 cup of the puree, then adding the mixture to the pot will prevent it from curdling.
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