Butternut Squash Lentil Soup
A vegetarian soup with butternut squash, red lentils, curry powder, and coconut milk.
Prep Time10 minutes mins
Cook Time6 minutes mins
Pressure Build Up and Release20 minutes mins
Total Time36 minutes mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 313kcal
- 1 butternut squash peeled, seeds removed, and diced into 1" chunks
- 1 white onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 teaspoon curry powder
- 2 teaspoon turmeric
- 1 teaspoon salt
- 1 cup red lentils
- 3 cups vegetable broth
- 14 ounce coconut milk
Add all ingredients to Instant Pot and stir to combine.
Place the lid on the Instant Pot and seal the pressure valve.
Cook on high for 6 minutes.
Release the pressure.
Serve with naan or pita chips, topped with plain yogurt and cilantro. Enjoy!
Calories: 313kcal | Carbohydrates: 39g | Protein: 11g | Fat: 15g | Saturated Fat: 13g | Sodium: 875mg | Potassium: 932mg | Fiber: 12g | Sugar: 5g | Vitamin A: 13549IU | Vitamin C: 30mg | Calcium: 99mg | Iron: 6mg