Ingredients 2 lb butternut squash 2 tablespoon coconut oil 1 small onion chopped 2-3 cloves garlic chopped 1 small piece ginger chopped 2 cups vegetable stock 1 cup coconut milk Salt to taste Spices: 1 teaspoon ground coriander 1 teaspoon garam masala ½ teaspoon ground turmeric 1 teaspoon chili powder or cayenne Garnish (optional): 1 teaspoon oil 1 sprig curry leaves 1 teaspoon mustard seeds 2 tablespoon pumpkin seeds roasted
Heat coconut oil. Add onion, ginger, and garlic. Saute for 4-5 minutes. Add the butternut squash cubes, spices (ground coriander, garam masala, ground turmeric, and chili powder), and salt. Mix well and saute for 2-3 minutes.
Add the vegetable stock. Mix well and deglaze the pot. Secure the IP lid and set the Instant Pot to pressure cook mode for 6 minutes.
Once the Instant Pot beeps, do a quick release of the pressure. Open the lid and blend the soup using an immersion blender. Set the Instant Pot on saute mode and stir in the coconut milk. Let it simmer for 1-2 minutes.
Dry roast the pumpkin seeds until they are crispy. Set them aside. In a small pan, heat one teaspoon of oil and add mustard seeds. Once they splutter, add the curry leaves. Saute for 10 seconds and turn off the heat.
Cancel the saute mode and add the prepared curry leaves oil. Mix well.