Instant Pot Butternut Squash Soup with Coconut Milk
Description
An easy plant-based butternut squash soup adapted for the Instant Pot with apple, carrot, and coconut milk.
Ingredients
•
3 1/2 pounds butternut squash - peeled, seeded, and diced
•
1 large carrot, peeled and diced
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1 medium apple, cored and diced
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1 medium white onion, diced
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4 cloves garlic, minced
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1/2 teaspoon salt, or more to taste
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1/4 teaspoon freshly ground black pepper, or more to taste
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1/8 teaspoon cayenne pepper, or more to taste
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1 pinch ground cinnamon
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1 pinch ground nutmeg
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2 cups vegetable broth
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1/2 cup unsweetened coconut milk
Directions
1
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
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
Use an immersion blender to puree butternut squash soup until smooth. Taste and adjust seasoning with additional salt, pepper, and cayenne if necessary.