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Week of 12/7/20

Instant Pot (or not) Curried Butternut Squash Soup
with tart apple and spinach salad

Active: 30 min Total: 55 min
Original GF Paleo Vegetarian
Instant Pot (or not) Curried Butternut Squash Soup
It's been a few years since we featured this satisfying soup, but it's a favorite this time of year. This time around we're using butternut squash instead of the sweet potatoes we used back in 2015. A green salad adds fresh flavors and crunch on the side.
Tags
Feeds a Crowd, Make Ahead, Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Pork, non-ground
Cuisines
American - Southern
Save recipe
88

Ingredients

Metric
Servings:
4
Curried Butternut Squash Soup:
  • Butternut squash - 1 1/2 lbs , peeled and cubed
  • Onions - 1/2 , chopped
  • Curry paste, red - 2 Tbsp , more or less, to taste
  • Stock, any type - 3 cups
  • Coconut milk (14 oz / 397 g) - 1 can
  • Pepitas / pumpkin seeds - 1/3 cup
Tart Apple and Spinach Salad:
  • Bacon - 6 strips , chopped
  • Shallots - 1/2 clove , thinly sliced
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Apples, any tart, green-skinned variety - 1 , sliced
  • Baby spinach - 5 oz

Choose Cooking Method

Prep

  1. Butternut squash / Onions / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Slow cook soup: Heat a skillet or non-stick pan over medium-high heat. Add bacon and cook until crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Keep ~2 Tbsp (30 ml) of fat in the pan and drain the rest. Add onions and curry paste and saute until tender, 3 to 4 minutes. Combine onions, butternut squash, stock, and coconut milk in the bowl of a slow-cooker. Cook on high for 3 to 4 hours or low for 7 to 8 hours, until squash is tender.
  3. Make dressing - Slice shallots. Combine with vinegar, mustard, honey, and olive oil. Season with some salt and pepper. (Can be done up to 3 days ahead)
  4. Apples - Slice apples.

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Make

  1. When soup is finished cooking, blend with an immersion blender until smooth. Season with some salt and pepper.
  2. Toss spinach and apples in dressing. Crumble bacon over top.
  3. Serve soup with pepitas on top. Enjoy with salad on the side!

Prep

  1. Butternut squash / Onions / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make dressing - Slice shallots. Combine with vinegar, mustard, honey, and olive oil. Season with some salt and pepper. (Can be done up to 3 days ahead)
  3. Apples - Slice apples.

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Make

  1. Heat a Dutch oven over medium heat. Add bacon and cook until crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Keep ~2 Tbsp (30 ml) of fat in the pan and drain the rest.
  2. To heated Dutch oven, add onions and some salt and saute until tender, 3 to 4 minutes.
  3. Add curry paste and saute until the onions are coated.
  4. Add squash, stock, and coconut milk. Cover and simmer until squash is tender, ~20 minutes.
  5. When soup is finished cooking, blend with an immersion blender until smooth. Season with some salt and pepper.
  6. Toss spinach and apples in dressing. Crumble bacon over top.
  7. Serve soup with pepitas on top. Enjoy with salad on the side!

Prep

  1. Butternut squash / Onions / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make dressing - Slice shallots. Combine with vinegar, mustard, honey, and olive oil. Season with some salt and pepper. (Can be done up to 3 days ahead)
  3. Apples - Slice apples.

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Learn More

Make

  1. Turn on the simmer function of an Instant Pot. Add bacon and cook until crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Keep ~2 Tbsp (30 ml) of fat in the pot and drain the rest.
  2. To heated Instant Pot, add onions and some salt and saute until tender, 3 to 4 minutes.
  3. Add curry paste and saute until the onions are coated.
  4. Add squash, stock (reduce liquid by 10-20% to account for lack of evaporation in the Instant Pot), and coconut milk. Be sure to scrape up any browned bits on the bottom of the pan (this will help to avoid the burn error).
  5. Turn off simmer function and allow to cool for a minute or two. Close and lock the lid. Set the pressure valve to 'Sealing'.
  6. Cook soup on manual / high pressure for 8 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
  7. When soup is finished cooking, blend with an immersion blender until smooth. Season with some salt and pepper.
  8. Toss spinach and apples in dressing. Crumble bacon over top.
  9. Serve soup with pepitas on top. Enjoy with salad on the side!

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