Curried Squash Soup with Lemongrass
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 kabocha/kuri kuri squash (or pie pumpkin), halved with seeds removed
  • 2 tablespoons coconut oil
  • 4 cloves crushed garlic
  • ½ cup coconut cream (more to garnish if desired)
  • 2 cups chicken bone broth
  • 1 stalk lemongrass, roughly chopped or grated
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 1 medium onion, roughly chopped
Instructions
  1. Instant Pot Method:
  2. Halve squash, place cut side down on top of rack. Add ¼ cup water, set to manual-high, for 7 minutes. Quick release the steam when done cooking. Remove squash and rack from Instant Pot. Discard any remaining water.
  3. Set Instant Pot to saute, add oil, garlic, onion and spices/salt. Cook just until fragrant.
  4. Add coconut cream.
  5. Scoop squash into Instant Pot, set to keep warm.
  6. Puree with immersion blender, adding chicken stock while blending to reach desired consistency. Taste for seasoning, add additional salt as desired.
  7. Serve topped with toasted coconut, chopped cilantro and a swirl of coconut cream to make it extra decadent.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/curried-squash-soup-with-lemongrass/