Instant Pot® Butternut Squash Soup with Coconut Milk
Recipe by Cindi Bond from allrecipes.com
Dinner 35 Mins.
Ingredients
4
4 servings
- •1 large butternut squash - peeled, seeded, and cut into chunks
- •1 cup water
- •2 (2 inch) pieces peeled turmeric, finely grated
- •1 (1 inch) piece fresh ginger, grated
- •1 (14 ounce) can unsweetened coconut milk
- •1 cup chicken stock, or as needed
- •salt and ground black pepper to taste
Instructions
- 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.
- 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.
- Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.
Nutritional Facts
Per 4 servings
- Calories: 355
- Carbohydrate: 44g
- Fat: 21g
- Fiber: 8g
- Protein: 6g
- Sugar: 8g
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