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.
Ingredients
- butternut squash - peeled, seeded, and cut into chunks: 1 piece
- water: 1 cup
- pieces peeled turmeric, finely: 2 piece (2 inch, grated)
- ginger: 1 piece (1 inch piece, grated, fresh)
- unsweetened coconut milk: 1 can (14 ounce can)
- chicken stock: 1 cup (or as needed)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.
