Exit print mode Print recipe A+ A- Undo all

Coconut Butternut Squash Soup

Ingredients:

Coconut Oil
2 Tablespoons
Garlic cloves minced
4
Grass-fed Bone broth
6 Cups
Butternut Squash Cubed
2 Cups
Curry Powder
1/2 Teaspoons
Ginger Grated
1/2 Teaspoons
Kosher Salt
1/2 Teaspoons
Ground Black Pepper
1/2 Teaspoons
Full fat coconut milk
2 Cups

Preparation mode:

1. Set the instant pot to saute and melt the oil, then add the garlic. Saute for 2 minutes.

2. Pour in the bone broth, then add the butternut squash, curry powder, ginger, salt and pepper to the Instant Pot. Close the lid, set the pressure release to Sealing, and hit Cancel to stop the current program. Select Manual/Pressure Cook, set the Instant Pot to 10 minutes on high pressure and let cook.

3. Once cooked, perform a quick release by carefully switching the pressure to valve to Venting.

4. Open the lid and puree the coconut milk directly in the Instant Pot, using an immersion blend, until desired consistency is achieved.