Instant Pot® Butternut Squash Soup with Coconut Milk
I do not like butternut squash soup, but I love this recipe. I adapted it for the Instant Pot® pressure cooker. You may garnish with unsweetened coconut flakes, salted peanuts, Parmesan cheese, or any other topping you think would add to your enjoyment.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1large butternut squash - peeled, seeded, and cut into chunks
- 1cup water
- 2(2 inch) pieces peeled turmeric, finely grated
- 1(1 inch) piece fresh ginger, grated
- 1(14 ounce) can unsweetened coconut milk
- 1cup chicken stock, or as needed
- salt and ground black pepper to taste
Instructions
Step 1
Combine butternut squash, water, turmeric, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour in coconut milk. Using an immersion blender, blend soup until smooth.Step 3
Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.