Instant Pot Curry Ginger Squash Soup - cooking recipe

Ingredients

4 cups butternut squash, cubed (peeled and seeded)
3 cups chicken broth
1 medium onion, chopped
1 tablespoon ginger (in a squeeze bottle)
2 teaspoons minced garlic (in a squeeze bottle)
2 tablespoons coconut oil
1/2 teaspoon salt
1 1/2 teaspoons curry powder
1/2 teaspoon turmeric
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preparation

Saute in Instant Pot on Hot - coconut oil, onion, ginger, garlic until onion is soft. Cancel
Add all other ingredients to Instant Pot. Set on Manual, 10 minutes, high pressure. Instant release.
Blend with immersion blender.