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curry coconut butternut squash soup



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Prep Time: 5 minutes

Cook Time: 8 minutes

Total: 13 minutes

Servings: 4


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Step 1

First, add to pressure cooker: cubed butternut squash, vegetable broth, onion, curry, ginger, salt, pepper. Set to high pressure for 8 minutes. You may manually release when finished. Be careful when opening lid.

Step 2

Next, add coconut milk to the cooked butternut squash.

Step 3

Then, using a hand-held blender (or place in a stand-up blender) blend until smooth.

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