Instant Pot® Butternut Squash Soup with Coconut Milk

I do not like butternut squash soup, but I love this recipe. I adapted it for the Instant Pot® pressure cooker. You may garnish with unsweetened coconut flakes, salted peanuts, Parmesan cheese, or any other topping you think would add to your enjoyment.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 355 Calories

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
• 2 (2 inch) pieces peeled turmeric, finely grated

Recipe Instructions

Step 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.

Step 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.

Step 3

Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.