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Cut the top & bottom of the squash. Peel the squash using a peeler or a knife from top to bottom. The raw squash is harder, so it is better to peel using a peeler.
Cut the squash lengthwise from top to bottom. Make sure to put the squash flat on the cutting board and then cut it.
Remove the seeds using an ice cream scooper or a spoon.
Cut the butternut squash in big chunks. Make sure to cut squash and sweet potato into equal-sized pieces.
Peel the sweet potato skin using a knife or a peeler. It is easier to cut sweet potato using a peeler.
Cut the sweet potato into big chunks. Make sure to cut squash and sweet potato into equal-sized pieces.
Add oil or butter and saute onion, carrots, and celery until tender. Then add chopped/minced ginger and garlic and saute for 1 minute.
Then add butternut squash and sweet potato along with the vegetable stock.
Add spices: thyme, cumin powder, curry powder, and paprika.
Cancel Saute and close the lid of the Instant Pot and pressure cook it for 10 minutes. Once the timer beeps, NPR for 5 minutes and then Quick Release. Once the pressure is released, open the lid.
Using Immersion Blend, blend all the ingredients until smooth and creamy. Or you can also blend it in the blender and transfer the soup to the instant Pot again.
Turn the Saute and add coconut milk and if needed, then add more vegetable stock, lemon juice, and maple syrup/honey. Simmer for 3-5 minutes at Low Heat.
Cut the bottom of the squash so that they can lay straight on the table. Next, cut the top of the pumpkin or squash. Spray olive oil inside the squash and pumpkin and sprinkle salt & pepper.
Preheat the oven at 400 Degrees F. Place the pumpkin/squash in the preheated oven for 10-15 minutes (or as needed) until cooked and edges are a little brown.
Pour the soup in the roasted mini pumpkin or squash. Garnish with roasted pumpkin seeds, kale chips, or parsley/cilantro.