How to Make Instant Pot® Butternut Squash Soup with Coconut Milk - A Step-by-Step Guide

Butternut squash soup is a classic fall and winter dish that is warming, comforting, and full of flavor. This Instant Pot® recipe for Butternut Squash Soup with Coconut Milk is a delicious twist on the traditional recipe, adding a subtle hint of sweetness and creaminess from the coconut milk. With the convenience of the Instant Pot®, you can have this delicious soup on the table in no time, making it the perfect dish for busy weeknights or weekend gatherings.

Butternut squash is a ver...

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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 and ground black pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

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

    355 cal.

    • Total Fat: 21g
    • Saturated Fat: 19g
    • Cholesterol: 0mg
    • Sodium: 201mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 8g
    • Total Sugars: 8g
    • Protein: 6g
    • Vitamin C: 73mg
    • Calcium: 186mg
    • Iron: 6mg
    • Potassium: 1446mg