All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Ingredients

1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 4 cups chicken broth 1 head cauliflower, chopped 1 butternut squash, peeled and chopped 2 tablespoons yellow curry powder 1 teaspoon salt, or to taste 3 cups shredded mozzarella and Cheddar cheese blend

Nutrition Info

325.6 calories carbohydrate: 30.4 g cholesterol: 44 mg fat: 17.2 g fiber: 6.7 g protein: 16.9 g saturatedFat: 8.4 g servingSize: - sodium: 1580.7 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to heat. Add olive oil and onion, saute until soft, about 3 minutes. Add garlic and saute another minute. Add broth, cauliflower, and butternut squash. Close and lock the lid, set vent to seal. Select high pressure according to manufacturer's instructions, set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender. Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.

6 servings

Make this colorful, cheesy soup in your Instant Pot® with creamy butternut squash, cauliflower, and yellow curry powder.