Curried Butternut Squash Soup

Curried Butternut Squash Soup For Soup 1 Butternut Squash peeled and cubed 1 large Onion chopped 2 cloves Garlic chopped 1 teaspoon fresh ginger minced 2 teaspoons curry powder 2 teaspoons olive oil 14.5 oz can of coconut milk 4 cups vegetable stock Salt + Pepper to taste For roasted seeds 1 cup squash seeds washed 2 teaspoons olive oil 1 teaspoon cumin 1/2 teaspoon cinnamon Salt + Pepper to taste For Soup Press the "saute" button on the instant pot and add the olive oil Saute the onions until softened. Add the garlic, ginger, salt, pepper, and curry powder. Stir with a wooden spoon for 1-2 minutes Add the butternut squash cubes and let them saute for 2 minutes Pour in the coconut milk and vegetable stock Cover the lid of the instant pot and cook on high pressure for 12 minutes (MHP 11 MIN) When the instant pot beeps, let it cool for 5 minutes before releasing the pressure (NPR 5 MIN) Using an immersion blender, blend the soup until creamy. You may also use a regular blender (remember to blend in batches to avoid burns) Check the seasoning and add more salt and pepper if needed. For Seeds Preheat oven to 350 degrees F In a bowl, mix all the ingredients together Line a sheet pan with aluminum foil Spread the seeds on the sheet pan Bake for approximately 20 minutes or until crispy Top the soup with seeds and enjoy! Recipe Notes This soup can be made on the stove top. Simply follow instructions 1 through 5 in a saucepan and cook for 20-25 minutes or until the squash cubes are fork tender. Then blend.