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Instant Pot® Butternut Squash Soup with Coconut Milk

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Instant Pot® Butternut Squash Soup with Coconut Milk

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    Directions

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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
  • Methods :

  • 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.
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