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Ingredients 0/7
Why This Recipe Is So Flavorful
This soup is creamy and comforting without being heavy. The coconut milk adds a subtle sweetness that pairs beautifully with the natural earthiness of the squash. It’s quick to make and perfect for cozy evenings or meal prep.
Helpful Kitchen Tips
- Use fresh butternut squash for the best flavor and texture.
- Saute the aromatics in the Instant Pot before pressure cooking to deepen the flavors.
- If you prefer a thinner soup, add more broth or water when blending.
- Saute the aromatics in the Instant Pot before pressure cooking to deepen the flavors.
- If you prefer a thinner soup, add more broth or water when blending.
Directions
Ad the butternut squash, water, turmeric, and ginger to your Instant Pot or any pressure cooker you have. Seal the lid and set it to cook on high pressure for about 8 minutes. It might take around 10 to 15 minutes for the pressure to build up before the timer starts. Once the cooking time is up, carefully release the pressure using the quick-release method. When it's safe to open, take off the lid and pour in the coconut milk. Blend everything right in the pot with an immersion blender until the soup is nice and smooth. Turn on the sauté function and slowly stir in the chicken stock until you get the consistency you like. Finally, season with salt and pepper to taste, and you’re ready to serve!
Serving Tips
Serve warm with a sprinkle of fresh herbs like cilantro or parsley. A dollop of yogurt or a squeeze of lime juice can add brightness. Pair it with crusty bread or a simple green salad for a complete meal.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water or broth if the soup has thickened. This soup also freezes well for up to 3 months.
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