Instant Pot® Butternut Squash Soup with Coconut Milk
Description
This Instant Pot® butternut squash soup is cooked with coconut milk. Garnish with unsweetened coconut flakes, salted peanuts, Parmesan cheese, or any other topping you like.
Ingredients
•
1 large butternut squash - peeled, seeded, and cut into chunks
•
1 cup water
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2 (2 inch) pieces peeled turmeric, finely grated
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1 (1 inch) piece fresh ginger, grated
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1 (14 ounce) can unsweetened coconut milk
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1 cup chicken stock, or as needed
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salt and ground black pepper to taste
Directions
1
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
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
Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.