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