Happy Vegan Couple's video: INSTANT POT: KABOCHA SQUASH WITH THAI SPICES BY THE HAPPY VEGAN COUPLE

If you have not yet tried kabocha squash, we've got a delicious, comforting soup for you that will likely make you a fan of this particular squash. We've paired it with Thai spices and coconut milk to give it a creamy, flavorful taste. While kabocha squash can take a little effort to cut and peel, Georgie shows you a technique to make it easier. If you can't find kabocha squash or would rather use butternut squash that works too. We hope you'll enjoy the video and be motivated to make this great soup. During this historical time of the 2020 Coronovirus Pandemic that is hurting our world, we think this soup is comforting and it's full of nutrients like beta carotene, iron, potassium and fiber to keep your immunity high. Please subscribe to our channel if you enjoy our videos and hit the notification bell to be alerted when we create new cooking videos. And please share our videos to your networks so more people can learn how to cook wonderful, healthy whole plant-based food. Following is the recipe: INSTANT POT: KABOCHA SQUASH WITH THAI SPICES Prepared by the Happy Vegan Couple *for your health, use organic ingredients as much as possible* Ingredients 1 cup yellow onion diced 1 Tbsp fresh ginger minced 3 cloves garlic minced 6 cups peeled kabocha squash chunks (can sub butternut squash) 3 Tbsp Red Curry Paste (we use the brand Thai Spices which is vegan-no fish sauce) 1 ½ cups low sodium veggie broth + a bit more to saute veggies ½ can coconut milk ½ of fresh lime or lemon squeezed salt (perhaps ½ tsp) and pepper to taste Cilantro and extra coconut milk for garnish Cooking Instructions 1. To soften a kabocha squash to make it easier to cut and peel, place it in a microwave and cook on high for a few minutes. For a smaller squash, we suggest about 3 minutes and 4 minutes for a larger squash. Once microwaved, let cool. Then cut and peel. 2. Press the saute button on the Instant Pot. Add a bit of veggie broth and then saute the onions, ginger and garlic for about 3 minutes. 3. Add the squash chunks, red curry paste, lemon or lime juice and veggie broth. Stir to mix. Press cancel on the Instant Pot. [The amount of red curry paste can vary depending on your taste and size of squash]. 4. Put the lid on the Instant Pot, lock and turn pressure valve to seal. Press the bean-chili button and set the time for 8 minutes for high pressure. Now the Instant Pot will take some time to heat up to full pressure. Once this occurs, the 8 minute cooking time will start. When the 8 minutes are up, the Instant Pot will beep. Let the Instant Pot sit for 10 minutes more; it will count up to 10. After 10 minutes, do a manual release to release pressure. Place a towel over the pressure valve and use a utensil to turn valve to vent. Be very careful that your face, hand and body is away from where the hot steam will come out; you don’t want to get burned. 5. Open the lid carefully once all pressure is relieved. Again be careful of your body placement when opening lid because hot steam will still likely come out. Use an immersion blender to blend the soup to a creamy texture. If you don’t have one, you can transfer the soup to a regular blender to blend. Add the salt and pepper and about ½ of the coconut milk as you start blending. Then add the remaining coconut milk as you finish the blending to a creamy consistency. 6. Garnish the soup if you like with a bit of cilantro and/or a sprinkle of coconut milk. ENJOY!