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CookPal AI
Instant Pot Butternut Squash Soup with Coconut Milk

Instant Pot Butternut Squash Soup with Coconut Milk

Cost $12, save $8

Source: Recommended by CookPal

  • 20 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Main Ingredients

    • 🎃 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 to taste
    • Ground black pepper to taste

STEPS

1

Combine butternut squash, water, turmeric, and ginger in a multi-functional pressure cooker (e.g., Instant Pot). Close and lock the lid. Select high pressure according to the manufacturer's instructions; set timer for 8 minutes. Allow 10–15 minutes for pressure to build.

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.

3

Using an immersion blender, blend the soup until smooth.

4

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

NUTRIENTS

Per 1 serving

🔥

355

Calories

  • 6
    Protein
  • 44
    Carbs
  • 21
    Fats

💡 Peel and cut the butternut squash in advance to save time.For a vegan version, use vegetable stock instead of chicken stock.Serve with unsweetened coconut flakes, salted peanuts, or Parmesan as toppings for extra flavor and texture.Leftovers can be stored in the fridge and reheated for an easy next-day meal.Blend the soup in batches using a regular blender if you don’t have an immersion blender.