Servings: 12

Time: 30 minutes – 6 hours

Products Used:

Ingredients

  • 2 32 oz. packages cubed butternut squash
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 7 oz. pouches Saffron Road Coconut Curry Korma Sauce
  • 1 32 oz. carton vegetable broth
  • Toppings: Saffron Road Bombay Spice Crunchy Chickpeas, fresh cilantro, plain yogurt

Step 1

Combine butternut squash, onion, garlic, salt, and pepper in a 6-quart Instant Pot. Whisk together Korma Sauce and broth. Pour over the butternut squash mixture.

Step 2

Program the cooker to the Manual setting at High Pressure. Set the timer for 15 minutes. Use the Quick Release method after the soup is done. Use an immersion blender to puree the soup. Or puree in batches in a blender.

Step 3

Divide the soup between serving bowls. Top with Crunchy Chickpeas, cilantro, and yogurt. Freeze any leftovers for up to 3 months.

To Make in a Slow Cooker:

Follow the instructions in Step 1, placing ingredients in a 6-quart slow cooker. Cover and cook on Low setting for 6 hours or until squash is tender. Follow the instructions in Step 3.