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.
Ingredients
- 1 large butternut squash - peeled , seeded, and cut into chunks
- 1 cup water
- 2 pieces peeled turmeric , 2 inch
- 1 piece fresh ginger , 1 inch
- 1 can unsweetened coconut milk , 14 ounce
- 1 cup chicken stock , or as needed
- salt and ground black pepper to taste
Instructions
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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.
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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.
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3
Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.
Nutrition Facts
Per serving
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