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Instant Pot® Butternut Squash Soup with Coconut Milk
Instant Pot® Butternut Squash Soup with Coconut Milk
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy Instant Pot® butternut squash soup topped with a mix of coconut flakes, salty peanuts, and savory Parmesan cheese.
Ingredients:
  • 1 large butternut squash - peeled, seeded, and cut into chunks
  • 1 cup water
  • 2 (2 inch) pieces peeled turmeric, finely grated
  • 1 (1 inch) piece fresh ginger, grated
  • 1 (14 ounce) can unsweetened coconut milk
  • 1 cup chicken stock, or as needed
Instructions:
  • In a multi-functional pressure cooker like an Instant Pot®, mix butternut squash, water, turmeric, and ginger. Seal the lid, select high pressure for 8 minutes, and wait for the pressure to build, around 10 to 15 minutes.
  • Release the pressure carefully following the manufacturer's instructions for about 5 minutes. Unlock and remove the lid, then pour in the coconut milk. Use an immersion blender to blend the soup until smooth.
  • Choose the Saute function and slowly incorporate chicken stock until reaching your preferred thickness. Season generously with salt and pepper.

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