Instant Pot® Butternut Squash Soup with Coconut Milk

An easy and yummy butternut squash soup adapted for the Instant Pot®. Apple and carrot add extra flavor. Garnish with extra coconut milk and a sprinkle of smoked paprika or cayenne pepper.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 195 Calories

Ingredients

• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 1 medium white onion, diced
• ⅛ teaspoon cayenne pepper, or more to taste
• ½ teaspoon salt, or more to taste
• ¼ teaspoon freshly ground black pepper, or more to taste
• 1 large carrot, peeled and diced
• ½ cup unsweetened coconut milk
• 3 ½ pounds butternut squash - peeled, seeded, and diced
• 1 medium apple, cored and diced

Recipe Instructions

Step 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.

Step 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.

Step 3

Use an immersion blender to puree butternut squash soup until smooth. Taste and adjust seasoning with additional salt, pepper, and cayenne if necessary.