Butternut Squash Soup

Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 6

●2 cups butternut squash, chopped
●2 garlic cloves, peeled, diced
●1 teaspoon curry powder
●½ teaspoon ginger, minced
●1 white onion, diced
●1 teaspoon salt
●1 teaspoon ground paprika
●1 tablespoon butter
●5 cups chicken broth
●2 tablespoons Ricotta cheese

Melt butter in sauté mode. Then add garlic and onion. Saute the vegetables until they are golden brown. Then add butternut squash, ginger, salt, ground paprika, and ricotta cheese. Then add curry powder and chicken broth. Close the lid and cook the soup on manual mode (high pressure) for 15 minutes. Then make a quick pressure release. Blend the soup with the help of the immersion blender.

Nutrition: calories 87, fat 3.6, fiber 1.4, carbs 8.7, protein 5.5

Be the first to comment

Leave a Reply

Your email address will not be published.