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Curry Acorn Squash Soup In The Instant Pot

Another soup I have tried out from one of my mini pins in Pinterest has my special treatment. It was on my facbook page without even being written about and everyone is wanting to know how I did this recipe. It is very simple. However I am doing the instant pot version and I really want this company to sponser me and I have a goal in mind to be an influencer as well as a blogger that is paid for the content of my work. That is why I put donation forms for everyone to fill out on every post asking everyone to please support my creativity.

You will just need just one acorn squash that has been cut in half and deseeded. Don’t worry about the skin because it is edble so no need to peel it. All you have to do is wash it before cutting in to it. Add onion or shallot, 3 cloves of garlic chopped, grate a little nutmeg in to the squash. In mortar and pestle add peppercorns and grind and add to the squash itself add 1/2 gallon or 2 liters of water, stir and add Curry Powder, this is for single use only. Add 1 bullion cube, 3 dashes of maggi or knorr aroma. Place the pressure cook lid on the cooker, set it to sealing, select pressure cook, time at 20 minutes and start.

When time is up then place steam diverter on the vent of the cooker and tap quick release button then from here lift the inner lining off of the base with the pot holders. This is extremely hot. Place this on a flat surface on the counter. Now just mash the chunks of squash with a potato masher. Add 2 handfuls of nido and 1 handful of Hoosheir Hill Farm heavy cream powder Which is available on Amazon and Walmart. Now blend with an immersion blender until it is very smooth. This will right away thicken. Place back on cooker base and select saute and cook for 3 minutes uncovered. Here you may garnish with either 1 pinch of cilantro, chives, mint or even dill weed. Great to eat with some hearty whole grain bread.

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