Creamy Curried Kabocha Squash Soup

By: Chef AJ

Creamy Curried Kabocha Squash Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, Low Carb, Low Fat, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
8-10 servings, almond milk, celiac, contributed, cook 10 min, curry powder, dairy free, easy, garlic, gluten free, ground ginger, ground turmeric, kabocha squash, less than 15 min, low carb, low fat, modern, oats, onion, plant-based, prep 10 min, pressure cook, seasoning, smoked paprika, soup, vegan, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
10 min

serving icon Servings
8-10 servings
Ingredients
  • 8 cups Kabocha squash
  • 4 cups Water
  • 1/4 cup oats
  • 3 cups onion
  • 4-6 cloves garlic
  • 1 tablespoon seasoning
  • 2 teaspoons smoked paprika
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 4 cups almond milk
Instructions
  • Cook the squash according to your preferred method. The easiest way is to place the whole squash in the Instant Pot on the rack, filled with water up to the rack, and cook at high pressure for 10 minutes.
  • Remove carefully when cool enough to handle, cut squash in half and remove seeds.
  • Rinse out the pressure cooker insert to use again.
  • Place the seeded squash and all of the remaining ingredients, except for the almond milk, back into the insert and cook on high pressure for 5 minutes.
  • Release the pressure and add the almond milk. Using an immersion blender, add the almond milk and puree the soup right in the pot. Alternatively, carefully blend the contents in a blender.
  • This soup thickens as it cools so feel free to thin it out the next day with water or additional almond milk. Enjoy!
  • Note: If you have time, use the sauté function and brown the onions before adding the remaining ingredients. This is delicious served over black, red, brown or wild rice. Garnish with fresh chopped chives and sprinkle with smoked paprika before serving.
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