Instant Pot® Butternut Squash Soup with Coconut Milk

Name: Instant Pot&reg; Butternut Squash Soup with Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
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; salt and ground black pepper to taste

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Cost: $3.22 /serving

Author : Cindi Bond

Instant Pot® Butternut Squash Soup with Coconut Milk

Ingredients

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1 large butternut squash - peeled, seeded, and cut into chunks1 cup water2 (2 inch) pieces peeled turmeric, finely grated1 (1 inch) piece fresh ginger, grated1 (14 ounce) can unsweetened coconut milk1 cup chicken stock, or as neededsalt and ground black pepper to taste

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Instructions

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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.