Print: 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.

Prep

13 min

Cook

33 min

Servings

Difficulty

Medium

Ingredients

1 large butternut squash - peeled , seeded, and cut into chunks
1 cup water
2 , 2 inch
1 , 1 inch
1 , 14 ounce
1 cup chicken stock , or as needed
salt and ground black pepper to taste

Instructions

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.
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.
3 Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.

Nutrition per serving

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