Butternut Squash Coconut Pureed Soup - Instant Pot Method

Printed from: www.grandmotherskitchen.net

Ingredients

Makes 8-10 cups of pureed soup

1 butternut squash - washed on the outside, cut into quarters, seeds removed but you can leave the skin on

1 medium sized white onion, - peel the outer skins off and cut into quarters

2-3 carrots, peeled and cut into big chunks

1 apple, washed, cut into quarters, seeds removed but you can leave the skin on

4 small garlic cloves, peeled and left whole

1/4 cup butter

1 teaspoon salt

2 cups chicken soup bouillon (we used 1/2 of a tetra pack and froze the 2nd half)

1 can (400ml) coconut milk -Do Not add until after the soup has cooked.

Directions

1. Wash and prepare all the vegetables.

2. Place all the ingredients except the coconut milk into the instant pot.

3. Close the lid and be sure to set the vent to sealing position. Set to High Pressure for 8 minutes. Cook and let it cool on its own when done, leaving the steam to release naturally.

4. Remove the pot from the instant pot. Using tongs remove the squash to a plate and let it cool a little so you can handle them. Use a sharp little knife to easily peel the outer skin off. Cut into big chunks and put back into the cooking pot. Add the coconut milk to the pot.

5. Using a hand immersion blender whiz to make into a creamy consistency. Do a taste test and add salt and pepper to taste.

6. If you are not serving right away, once cooled to room temperature, transfer to a container with a lid and refrigerate. Take out and heat up portions as needed. This soup will stay fresh and delicious up to 5 days if left refrigerated. You can also freeze single size portions for later use.

ENJOY!