THE RECIPE JOURNAL · Appetizer
Instant Pot® Coconut Milk and Butternut Squash Soup
This creamy and comforting soup combines the natural sweetness of butternut squash with rich coconut milk for a perfect cozy meal. It’s quick to make in the Instant Pot, making it ideal for busy weeknights.
FROM THE KITCHEN • Instant Pot® Coconut Milk and Butternut Squash Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by adding the butternut squash, water, turmeric, and ginger to your Instant Pot. Secure the lid and set it to cook on high pressure for 8 minutes. It might take about 10 to 15 minutes for the pressure to build up before the timer starts. Once the cooking time is up, carefully release the pressure using the quick-release method. When it's safe to open, take off the lid and pour in the coconut milk. Use an immersion blender to blend everything until it’s nice and smooth. Then, switch to the sauté setting and slowly stir in the chicken stock until the soup reaches your preferred thickness. Finish by seasoning with salt and pepper to taste.
Why you’ll love it
This soup is creamy and comforting without using cream. The coconut milk adds a subtle sweetness that pairs perfectly with the earthy butternut squash. It’s quick to make in the Instant Pot, making it a great choice for busy days.
How to serve
Serve the soup hot with a sprinkle of fresh herbs like cilantro or parsley on top. It goes well with crusty bread or a side salad. For added protein, try topping it with roasted chickpeas or a dollop of Greek yogurt.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well—just thaw overnight in the fridge before reheating.
