Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Butternut Squash Curry Soup [Vegan/Gluten Free]

by Chelsea @ Make Real Food on July 22, 2014, 5 comments

I, personally, can eat soup at any time of the year.  Even in the heat of summer – a nice vegetable-filled bowl of soup is always perfect to lift my spirits.  Butternut Squash Curry Soup [Vegan/Gluten Free]

Nathan, on the other hand, tends to prefer soup only when it’s cold.  Really really cold.  I can – usually – sneak a few soups in here and there as it warms up (especially with summer vegetables!), but it’s certainly not like in the winter – when “soup every night” becomes acceptable.  Butternut Squash Curry Soup [Vegan/Gluten Free]

I am in love with this soup because it’s chuck full of vegetables and protein – but it’s a blended/puree soup, so you don’t have to worry about getting everything cut up to the “just perfect” size.  And even better?  It can be made in the pressure cooker – which means, door to dinner on the table in about 20 minutes.  Which is also perfect on summer nights spent chasing nightfall.  Also awesome about the pressure cooker?  It doesn’t get the house all heated up like a pot of soup on the stove will.  Don’t fear, though, if you don’t have a pressure cooker-there are directions for cooking it without one as well.  BUT if you are interested in a pressure cooker, I highly recommend the Instant Pot Uhm.  I’m in love.  5 minute risotto?  Vegan Yogurt?  Yeah.  In.Love. Butternut Squash Curry Soup [Vegan/Gluten Free]

So, anyways, on to this soup.  As I mentioned – it’s pureed, which gives you the amazing creaminess of the lentils (oh yeah – there are lentils in here – I forgot that) and the butternut squash.  Then you throw in some warming spices – like curry and garam marsala, and a “bite the back of your throat” kick of paprika and your taste buds are loving it.  Butternut Squash Curry Soup [Vegan/Gluten Free]Ready?

Butternut Squash Curry Soup [Vegan/Gluten Free]

Butternut Squash Curry Soup
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Ingredients
  1. A dab of olive oil for sauteing - optional
  2. 1 large onion, diced
  3. 2 cloves of garlic - peeled and roughly chopped
  4. 1 - 1.5 pounds butternut squash - roughly chopped
  5. 1 teaspoon ginger
  6. 1 teaspoon cumin
  7. 1 teaspoon garam marsala
  8. 1/2 teaspoon cayenne (more or less to taste)
  9. 1 quart vegetable broth
  10. 1 cup lentils - rinsed and picked over
  11. 1 can of diced tomatoes - not drained (approximately 1.5-2 cups of tomatoes)
  12. Cilantro - optional - for topping
For the Instant Pot
  1. Press the "Saute" button and add olive oil. Saute the onion and garlic until starting to brown (3 - 5 minutes)
  2. Add the butternut squash and spices (ginger, cumin, garam marsala and cayenne) and stir well - allowing the butternut squash to soften just the slightest (2 - 3 minutes)
  3. Add the lentils and vegetable broth
  4. Secure the lid closed and put the sealing valve to "sealed"
  5. Press the "Manual" button and adjust to 6 minutes on high pressure
  6. IP will come to pressure and cook for 6 minutes
  7. After it beeps and switches to "Keep Warm", let it be in keep warm for about 10 minutes, then release any remaining pressure with the pressure valve
  8. Stir in the tomatoes
  9. Carefully transfer the soup in batches to your blender (or use an immersion blender) and blend until completely creamy
  10. Serve topped with cilantro (optional)
On the stove top
  1. Heat a large soup pot and add olive oil. Saute the onion and garlic until starting to brown (3 - 5 minutes)
  2. Add the butternut squash and spices (ginger, cumin, garam marsala and cayenne) and stir well - allowing the butternut squash to soften just the slightest (2 - 3 minutes)
  3. Add the lentils and vegetable broth
  4. Bring to a boil and then stir and reduce to a simmer.
  5. Cover pot with a lid and cook for about 15 - 20 minutes or until the squash and lentils are soft
  6. Stir in the tomatoes
  7. Carefully transfer the soup in batches to your blender (or use an immersion blender) and blend until completely creamy
  8. Serve topped with cilantro (optional)
Make Real Food http://makerealfood.com/
If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).

I shared this recipe on Gluten Free Easily’s Wednesday Recipe Roundup! Click here for other awesome Gluten Free Goodies!

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5 thoughts on “Butternut Squash Curry Soup [Vegan/Gluten Free]

  1. Pingback: 25 Gluten Free Instant Pot Pressure Cooker Recipes - My Natural Family

  2. Just tried this recipe on my brand new instant pot. It was completely delicious and start to finish the meal was complete in under an hour!

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