Creamy Curry Cauliflower Butternut Squash Soup

Ingredients:

100g yellow onion, diced
775g butternut squash, cubed
525g cauliflower florets
1/2 tablespoon avocado oil
2 cloves garlic, chopped
3cm fresh ginger, minced
3 1/2 cups vegetable broth
1/2 cup coconut milk
1 1/2 tablespoons curry powder
1 tablespoon curry paste
1 tablespoon lime juice
Salt and pepper for seasoning

Method:

1. In a pressure cooker, add the avocado oil and onion, and sauté for three minutes, stirring occasionally.

2. Add the garlic and ginger, and cook for one-to-two more minutes. Add in the butternut squash and cauliflower, and allow to cook for two-to-three minutes, stirring occasionally.

3. Stir in the vegetable broth, coconut milk, curry powder, curry paste, salt and pepper.

4. Close the cooker with the lid, and cook on high pressure for 20 minutes.

5. When the soup is done, release pressure or let it release naturally. Add in one tablespoon lime juice. Transfer the soup mixture to a blender or food processor to blend the soup mixture until it is smooth.

6. Serve hot and enjoy!

Image Credit: Source