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Instant Pot® Butternut Squash Soup with Coconut Milk

4

35 min

Instant Pot® Butternut Squash Soup with Coconut Milk

Instant Pot® Butternut Squash Soup with Coconut Milk Photo 1

Time

35 min

Serving

4 persons

Calories

355

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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

  • butternut squash - peeled, seeded, and cut into chunks: 1 piece
  • water: 1 cup
  • pieces peeled turmeric, finely: 2 piece (2 inch, grated)
  • ginger: 1 piece (1 inch piece, grated, fresh)
  • unsweetened coconut milk: 1 can (14 ounce can)
  • chicken stock: 1 cup (or as needed)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Instant Pot® Butternut Squash Soup with Coconut Milk Photo 21
Instant Pot® Butternut Squash Soup with Coconut Milk Photo 32
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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.
    Instant Pot® Butternut Squash Soup with Coconut Milk Photo 2
  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.
    Instant Pot® Butternut Squash Soup with Coconut Milk Photo 3
  3. Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.
    Instant Pot® Butternut Squash Soup with Coconut Milk Photo 4

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