Name: Instant Pot® Butternut Squash Soup with Coconut Milk
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Butternut squash - peeled, seeded, and cut into chunks - 1 large; Water - 1 cup; Peeled turmeric, finely grated - 2 (2 inch) pieces; Fresh ginger, grated - 1 (1 inch) piece; Unsweetened coconut milk - 1 (14 ounce) can; Chicken stock, or as needed - 1 cup; Salt and ground black pepper to taste - 1 cup

Instant Pot® Butternut Squash Soup with Coconut Milk

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Butternut Squash Soup with Coconut Milk

1. Butternut squash - peeled, seeded, and cut into chunks - 1 large

2. Water - 1 cup

3. Peeled turmeric, finely grated - 2 (2 inch) pieces

4. Fresh ginger, grated - 1 (1 inch) piece

5. Unsweetened coconut milk - 1 (14 ounce) can

6. Chicken stock, or as needed - 1 cup

7. Salt and ground black pepper to taste - 1 cup

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.