Butternut Squash Curry

(Ready in about: 30 min| Servings: 5)


Ingredients:



1½ pounds butternut squash, roughly chopped

4 spring onions; chopped into lengths

4 cups chicken stock

½ cup buttermilk

1½ teaspoon ground cumin

¼ teaspoon cayenne pepper, or more to taste

1½ teaspoon ground turmeric

2 tablespoon curry powder

2 bay leaves

A bunch of cilantro leaves; chopped

salt and ground black pepper, to taste


Directions:



In your pressure cooker’s pot, stir in squash, buttermilk, curry powder, turmeric, spring onions, stock, cumin, and cayenne pepper. Apply pepper and saltfor seasoning. Add bay leaves to the liquid and ensure they are submerged.

Seal the pressure lid, choose Pressure, set to High, and set the timer to 10 minutes. When ready, naturally release the pressure for 10 minutes. Discardbay leaves.

Transfer the soup to а blender and process until smooth. Use а fine-mesh strainer to strain the soup. Divide into plates and garnish with cilantro beforeserving.