Instant Pot® Butternut Squash Soup with Coconut Milk
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.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
355 Calories
Recipe Instructions
Step 1
Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.
Step 2
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.
Step 3
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.
Ingredients
1 cup water
salt and ground black pepper to taste
1 (14 ounce) can unsweetened coconut milk
1 (1 inch) piece fresh ginger, grated
1 cup chicken stock, or as needed
1 large butternut squash - peeled, seeded, and cut into chunks