INSTANT POT BUTTERNUT SQUASH SOUP
Use your Instant Pot--or any other pressure cooker--to whip up this healthy butternut squash soup. Anjou pears add sweetness, while the soup gets creaminess and a wonderful flavor from light coconut milk, and a bright, fresh kick from ginger, cilantro and lime. Finishing the soup with whole-milk yogurt adds a nice richness, but you can skip it to keep the soup vegan. (Allow the soup to cool slightly before stirring in the yogurt so it doesn't curdle.) This soup would be equally delicious chilled.
Provided by Liz Mervosh
Categories Healthy Butternut Squash Recipes
Time 1h25m
Number Of Ingredients 13
Steps:
- Select Sauté setting on a 6-quart programmable multicooker (such as an Instant Pot). (Times, instructions and settings may vary according to cooker brand or model.) Select High temperature setting and allow to preheat. Add oil to the cooker; heat for 1 to 2 minutes. Add pears, onion, cilantro, ginger, salt and coriander; cook, stirring occasionally, until the onion just softens, about 5 minutes.
- Add squash, coconut milk and lime zest. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting on High pressure for 20 minutes. (It will take 5 to 15 minutes for the cooker to come up to pressure before cooking begins.)
- Let the pressure release naturally for 10 minutes. Carefully turn the steam release handle to Venting position, and let the steam fully escape (the float valve will drop; this will take 8 to 12 minutes). Turn off the cooker. Remove the cooker insert and let stand for 10 minutes. Remove and discard lime zest. Stir in lime juice.
- Working in 2 batches, carefully transfer the squash mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 25 seconds per batch. (Use caution when pureeing hot liquids.) Transfer to a large serving bowl; let cool for a minute or two. Swirl in yogurt. Ladle the soup evenly into 6 shallow bowls; garnish with cilantro and sprinkle with peanuts, if desired.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 35.6 g, Cholesterol 2.7 mg, Fat 14.1 g, Fiber 5.6 g, Protein 5 g, SaturatedFat 7.5 g, Sodium 438.2 mg, Sugar 11.3 g
INSTANT POT® BUTTERNUT SQUASH SOUP WITH COCONUT MILK
I do not like butternut squash soup, but I love this recipe. I adapted it for the Instant Pot® pressure cooker. You may garnish with unsweetened coconut flakes, salted peanuts, Parmesan cheese, or any other topping you think would add to your enjoyment.
Provided by Cindi Bond
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 354.5 calories, Carbohydrate 44.1 g, Cholesterol 0.2 mg, Fat 21.4 g, Fiber 8.1 g, Protein 5.7 g, SaturatedFat 18.7 g, Sodium 200.5 mg, Sugar 7.7 g
INSTANT POT® BUTTERNUT SQUASH SOUP WITH COCONUT MILK
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
Categories Butternut Squash Soup
Time 45m
Yield 6
Number Of Ingredients 12
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
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