Butternut squash, spinach and chickpea soup recipe

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This is a very satisfying soup with a mild yet warming curry flavour.

  • Yield: 4 Servings


  • 1 tablespoon ghee or coconut oil
  • 1 onion, halved and sliced 12 oz (350 g) butternut squash (peeled weight), chopped into 2 x 2-cm/¾ x ¾-in. cubes
  • 3 tablespoons mild korma paste
  • ½ teaspoon salt freshly squeezed juice of ½ small lemon
  • 14-oz (1 x 400-g) can chickpeas, drained and rinsed (240 g/8½ oz. drained weight)
  • 14-fl oz (1 x 400-ml) can coconut milk
  • 6 oz (175 g) frozen spinach
  • 1¼ cups (300 ml) vegetable stock, made with 1 teaspoon vegetable stock paste, or ½ vegetable stock cube and 300 ml/1¼ cups water
How to Make It
  1. Press the Sauté button on the multi-cooker. Add the ghee or coconut oil to the pot. When hot, add the onion and stir until translucent.
  2. Add the butternut squash and stir. Then stir in the korma paste, salt, lemon juice, chickpeas, coconut milk, spinach and stock, being sure to deglaze the pot at this stage.
  3. Secure the lid in place and set to Manual or High Pressure for 15 minutes. At the end of cooking, use the QPR method.

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