Curried Butternut Squash Apple & Ginger Soup made in the Instant Pot! Packed with warm flavors, this soup would also be great for Thanksgiving! Vegan & gluten-free.
Press saute button on the IP. Once the pot is hot, add oil to the inner pot.
Add chopped onion and ginger. Cook for 2-3 minutes till onions are soft.
Add butternut squash and apples and stir to combine.
Add all the spices - curry powder, smoked paprika, ground cinnamon, cayenne pepper and ground cardamom and mix to combine.
Then add water, maple syrup, salt and black pepper and mix to combine.
Close the lid of the IP. Press the cancel button and then press the manual/pressure cook button. Cook on high pressure for 8 minutes. Do 5 minutes Natural Pressure Release (NPR) and then do a quick release.
Blend the soup using an immersion blender. If you don't have an immersion blender, you can use your regular blender - just make sure that the soup cools down a bit before you try to blend it.
Add coconut milk and sriracha (if using) and mix.
Garnish the curried butternut squash apple soup with cilantro, coconut cream and serve hot!