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

Instant Pot Butternut Squash Soup with Coconut Milk

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.