- ½ tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 yellow onion, diced
- 1 large carrot, coarsely shredded
- 1 medium (2 pound) butternut squash, peeled and cubed
- 1 tablespoon yellow curry powder
- 1 teaspoon ground turmeric
- 4 cups vegetable or chicken broth
- 1 cup green lentils, rinsed and sorted
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups baby spinach
Add the olive oil to the pot of your Instant Pot and heat using the sauté setting. Add the garlic, ginger, and onion; sauté for 3-5 minutes until the onion begin to soften.
Add the carrot and butternut squash cubes; sauté for a few more minutes. Add the yellow curry powder and turmeric. Allow the spices to cook together for 30 seconds then immediately stir in the broth and lentils. Season with the salt and pepper.
Place the lid on the Instant Pot and move the valve to the sealing setting. Set the pot to cook on high pressure for 10 minutes. After the cooking period has ended, allow the pot to release pressure naturally for 10 minutes before manually releasing any remaining pressure.
Using an immersion blender on a low setting, blend the soup to your desired consistency. Once the desired consistency has been achieved, stir the fresh spinach into the soup until just wilted. Taste and adjust the seasoning of the soup as necessary. Serve warm.
- Yields: 4-6 servings
- Preparation Time: 50 minutes