Coconut Curry Butternut Squash Soup

Ingredients:

• 1 large butternut squash, peeled, seeded, cubed
• 1 small-medium onion diced very finely
• 1 inch ginger finely chopped
• 2 cloves garlic finely chopped
• 3 cups vegetable broth
• 1 can coconut milk
• 1 tsp salt
• 2 tbsp lemon juice
• 1 1/2 tsp curry powder
• 1/2 tsp turmeric
• 2 T olive oil

Instructions:

• Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on “Saute” until soft and fragrant.
• Add remaining ingredients, except lemon juice, and bring to high pressure.
• Cook at high pressure for 10 minutes and allow to depressurize naturally.
• Using an immersion blender, blend soup, add lemon juice, and serve.