INSTANT POT® BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Instant Pot® Butternut Squash Soup with Coconut Milk image

An easy and yummy butternut squash soup adapted for the Instant Pot®. Apple and carrot add extra flavor. Garnish with extra coconut milk and a sprinkle of smoked paprika or cayenne pepper.

Provided by KIMLUCE

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

3 ½ pounds butternut squash - peeled, seeded, and diced
1 large carrot, peeled and diced
1 medium apple, cored and diced
1 medium white onion, diced
4 cloves garlic, minced
½ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper, or more to taste
⅛ teaspoon cayenne pepper, or more to taste
1 pinch ground cinnamon
1 pinch ground nutmeg
2 cups vegetable broth
½ cup unsweetened coconut milk

Steps:

Combine butternut squash, carrot, apple, onion, garlic, salt, pepper, cayenne, cinnamon, and nutmeg in a multi-functional pressure cooker (such as Instant Pot®). Add vegetable broth and mix to combine. 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. Stir in coconut milk.
Use an immersion blender to puree butternut squash soup until smooth. Taste and adjust seasoning with additional salt, pepper, and cayenne if necessary.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 40.1 g, Fat 4.6 g, Fiber 7.2 g, Protein 3.9 g, SaturatedFat 3.7 g, Sodium 369.8 mg, Sugar 10.6 g