You will need:
1 Medium -Large Butternut squash cut in 4 large pieces
1 Yellow Squash 1 inch rounds
1 Zucchini sliced into 1 inch rounds
3 Garlic gloves roughly chopped
1 TBSP Ghee ( you can buy this or make it. How to make ghee link )
1 tsp ground ginger ( or fresh if you have it)
1/8 tsp Curry powder ( omit if you do not like curry)
1 tsp Ground Cumin
1 tsp Cayenne Pepper
1 tsp Sweet Basil
1 tsp Thyme
1 TBSP Turmeric
1 tsp Coriander
4 cups of chicken broth or bone broth
1 13oz can full fat coconut milk ( make sure to shake it up before use)
Juice of 1 large lime
1 Large Onion Cut into large chunks
Immersion blender Mueller is my favorite or a blender. I love my Ninja.
Large frying pan
First Prepare your veggies. Cut butternut squash into 4 halves place the elevated rack into your instant pot along with 1 cup of water. Place your butternut squash in, secure the lid and make sure it is set to seal. On high pressure cook for 10 Minutes. In the meantime, prepare the rest of the veggies cut yellow squash, zucchini, onion, and garlic into large pieces. In a large pan on medium-high heat, add GHEE, onion, yellow squash, and zucchini cook until onions are soft about 10 minutes. Add the garlic until fragrant.
Once Butternut squash is done remove it from the instant pot and let cool on a cutting board. When it is cool enough to handle remove the skin using a spoon scraping it off. (this will take a little time and is a bit of a pain in the ass but cooking the squash with the skin on is best for flavor)
To your stock pot on medium-high heat add chicken broth, cooked veggies, butternut squash peeled and all your spices. Simmer for 15-20 minutes. Add coconut milk and use your immersion blender to get all those veggies to a puree consistency. (If you don’t want it so smooth don’t blend so long, make it your liking) Simmer for an additional 10 minutes. Serve in a bowl with some salted pumpkin seeds. We had it with baked salmon.
Download the recipe here!
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