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

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.