How To Make Instant Pot® Curried Cheesy Cauliflower-Squash Soup
Rich and healthy, this cauliflower-squash soup brims with the flavor of curry and sauteed veggies. It’s blended until smooth and served with cheese.
Serves:
Ingredients
- 1tbspolive oil
- 1smallonion,diced
- 2clovesgarlic,minced
- 4cupschicken broth
- 1head cauliflower,chopped
- 1butternut squash,peeled and chopped
- 2tbspyellow curry powder
- 1tspsalt,or to taste
- 3cupsmozzarella and cheddar cheese blend,shredded
Instructions
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Turn on a multi-functional pressure cooker (such as Instant Pot®), select the “Saute” function, and allow to heat. Add olive oil and onion, then saute for about 3 minutes until soft.
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Add garlic and saute another 1 minute. Add broth, cauliflower, and butternut squash. Close and lock the lid; set vent to seal.
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Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender.
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Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.
Nutrition
- Calories: 586.34kcal
- Fat: 39.65g
- Saturated Fat: 21.15g
- Trans Fat: 0.78g
- Monounsaturated Fat: 12.04g
- Polyunsaturated Fat: 2.08g
- Carbohydrates: 24.54g
- Fiber: 4.80g
- Sugar: 7.40g
- Protein: 35.36g
- Cholesterol: 116.36mg
- Sodium: 1097.58mg
- Calcium: 808.40mg
- Potassium: 867.69mg
- Iron: 2.10mg
- Vitamin A: 718.77µg
- Vitamin C: 62.21mg
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