Ingredients for - Instant Pot® Butternut Squash Soup with Coconut Milk
1.
Butternut squash - peeled, seeded, and cut into chunks 1 large
3.
Peeled turmeric, finely grated 2 (2 inch) pieces
How to cook deliciously - Instant Pot® Butternut Squash Soup with Coconut Milk
1 . Stage
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.
2 . Stage
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.
3 . Stage
Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.
Recipe information
Cooking:
10 min.
Servings per container:
4
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