Name: Instant Pot Butternut Squash Soup with Coconut Milk
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butternut squash - peeled, seeded, and diced - 3 ½ pounds; Carrot, peeled and diced - 1 large; Apple, cored and diced - 1 medium; White onion, diced - 1 medium; Garlic, minced - 4 cloves; Salt, or more to taste - ½ teaspoon; Freshly ground black pepper, or more to taste - ¼ teaspoon; Cayenne pepper, or more to taste - ⅛ teaspoon; Ground cinnamon - 1 pinch; Ground nutmeg - 1 pinch; Vegetable broth - 2 cups; Unsweetened coconut milk - ½ cup

Ingredients for - Instant Pot Butternut Squash Soup with Coconut Milk

1. Butternut squash - peeled, seeded, and diced 3 ½ pounds

2. Carrot, peeled and diced 1 large

3. Apple, cored and diced 1 medium

4. White onion, diced 1 medium

5. Garlic, minced 4 cloves

6. Salt, or more to taste ½ teaspoon

7. Freshly ground black pepper, or more to taste ¼ teaspoon

8. Cayenne pepper, or more to taste ⅛ teaspoon

9. Ground cinnamon 1 pinch

10. Ground nutmeg 1 pinch

11. Vegetable broth 2 cups

12. Unsweetened coconut milk ½ cup

How to cook deliciously - Instant Pot Butternut Squash Soup with Coconut Milk

1 . Stage

Combine butternut squash, carrot, apple, onion, garlic, salt, pepper, cayenne, cinnamon, and nutmeg in a multi-functional pressure cooker (such as Instant Pot). Add vegetable broth and mix to combine. 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 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in coconut milk.

3 . Stage

Use an immersion blender to puree butternut squash soup until smooth. Taste and adjust seasoning with additional salt, pepper, and cayenne if necessary.