I hope you enjoy it as much as I do!
Coconut Ginger Butternut Squash Soup
- 1 butternut squash about 2 1/2 pounds
- 1 cup chopped onion
- 2 garlic cloves peeled and minced
- 2 teaspoons freshly grated ginger
- 2 cups vegetable broth see notes below
- 1 13.66 ounce can light coconut milk
- 1 1/2 teaspoons sea salt optional
Wash the squash and set it on the rack inside the stainless steel pot. Add a cup of water.
Secure the lid, turn the sealing knob to "Sealing". Press the manual button and cook at high pressure for 15 minutes. Allow for a natural pressure release.
Take the lid off. Take out the squash. Allow it to cool for a bit if you have the time. Wash the inner pot. Set aside the rack, you won't need it now.
Cut the peel off the squash. Scoop out the seeds and throw them away. Cut the squash into large chunks. The squash may not be totally cooked. That is fine as you will cook it longer as you make the soup.
Put the squash, onion, garlic, ginger, vegetable broth and most of the can of coconut milk into the stainless steel pot. (Reserve about 1/4 cup of the coconut milk for swirls or other art on top of the soup.)
Stir the ingredients. Secure the lid. Turn the sealing know to "Sealing" and press the Manual button.
Now you will need to set the time, and this is where it is up to you. If your squash was basically done, or close to it, then set it for 5 minutes.
I live at 7000 feet in elevation, so it takes me longer to cook foods than it does you. The first time I cooked the soup for 7 minutes as my squash was still a bit crisp after the cooking session on the rack. The second time I made the soup, I cooked it for 10 minutes, since my squash wasn't as done as the first time. It just depends on how done the squash is after the first cooking. The nice thing is, you really can't overcook it as it all gets blended anyway! 🙂
Once the soup is done, allow for a natural pressure release. This took 17 minutes.
Blend the soup in a blender or use an immersion blender. Add salt to taste and a heaping spoonful of love.
If desired, drop a few small spoonfuls of coconut milk onto the soup and swirl it around. If you are really artistic you can make hearts or other designs. I'm not that talented!! 🙂
It helps to buy a squash that will fit into the Instant Pot so you don't have to cut it. I've made this soup twice now and the first time my squash weighted 2 lb 8 ounces and the second time it weighed 2 lbs 4.4 ounces. I used my homemade vegetable broth. You can find the recipe here. If you use store bought broth, adjust the salt that you add. My broth was not salted.