Lunch - squash soup

Ingredients

3-4 cloves minced garlic

1 tbsp minced ginger

1 tablespoon olive oil

1 large oninon, chopped

4 cups diced butternut squash (680g)

1 1/2 tbsp red curry paste

1 lime, juiced

1 cup coconut milk

1/4 teaspoon turmeric

2 cups vegetable stock (reduced sodium)

Salt, to taste

To garnish (optional)

coconut milk

chopped cilantro

red chili flakes

pumpkin seeds

Directions

Turn on your instant pot and allow it to heat on high. Once it displays hot, add in the oil, garlic, ginger and chopped onion. Saute for 3 minutes until onion is softened and slightly golden
Add in the butternut squash and red curry paste and mix to combine your ingredients
Cook for 1-2 minutes while stirring. Next add the turmeric, salt and vegetable stock.
Place the lid onto your pot and pressure cook on high for approximately 10-15 minutes until soft.
Puree using an immersion blender or use a regular blender. If using a regular blender, let the mixture cool slightly before transferring to a blender.
Transfer soup back to the pot (if pureed using a regular blender) and then add in your coconut milk.
Next add in the lime juice and stir. Taste and adjust salt at this point to meet your preference.
Garnish the soup with coconut milk, pumpkin seeds, cilantro and serve. Sprinkle some red chilli flakes for some added spice if you wish.