Butternut Curry Soup

Posted by Emma Kelly on Oct 26th 2017

It’s a crazy week here at Minnie and Moon and this homemade soup has been keeping us nourished so thought I would share this quick and easy recipe. It took just a few minutes and a handful of ingredients

  • 2 cups Butternut Squash, peeled and cubed
  • 4 Carrots, unpeeled and cut into large pieces
  • 4 cups Broth
  • 1 can Coconut Milk
  • 2 Tbsp Curry Powder
  • 2 tsp Garam Masala
  • 1 tsp ground ginger
  • Toasted Pumpkin Seeds – for garnish

I put this all in my Instant Pot pressure cooker for ten minutes -  it will take a bit longer, but you can cook on the stove top. When the squash & carrots are soft, puree until smooth. I did cook a few minutes after pureeing with the top off to let the soup thicken a bit more.