2 tablespoon avocado oil
1 small yellow onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon ground ginger
2 teaspoons curry powder
2 teaspoons sea salt (may need to decrease if your curry powder has salt in it)
1 teaspoon cumin ground
1 med-large head cauliflower, cut into florets
20 ounces frozen butternut squash (or use leftover cooked squash)
2 cups low-sodium chicken or vegetable broth, divided
1 can full-fat coconut milk
2 tablespoons coconut aminos
to taste apple cider vinegar
Set your pressure cooker to sauté mode and add avocado oil. Sauté onion until translucent, about 7 minutes. Add garlic, ginger, curry powder, salt, and cumin. Sauté for about 1 min. Add cauliflower florets and squash, stir to coat with spices.
Add 2 cups of broth and can of coconut milk, stir to combine. Turn off pressure cooker, lock lid in place and turn vent to “sealing” mode. Set the pressure cooker to manual high pressure mode and use the buttons to adjust time down to 5 minutes. Once done, cover the vent with a towel and turn it to venting mode to quick release pressure. Contents will be very hot. Use an immersion blender to puree until very smooth. Alternatively use a traditional blender and work in batches to puree the soup. Thin to desired consistency with remaining cup of broth. Add coconut aminos and a few splashes of apple cider vinegar, the vinegar adds acidity that helps balance and brighten the flavors of the soup. Taste and adjust seasoning by adding salt, pepper, or more coconut aminos. Garnish with chives and a drizzle of coconut milk or sour cream.
Note: For stovetop preparation, follow a similar process in a large soup pot, sautéing on medium heat. Instead of pressure cooking, let the mix simmer for 20 minutes until veggies soften, then proceed with pureeing and seasoning as detailed above.