Use your Instant Pot–or any other pressure cooker–to whip up this healthy butternut squash soup.
(Allow the soup to cool slightly before stirring in the yogurt so it doesn’t curdle.)
This soup would be equally delicious chilled.
(Times, instructions and options 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 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.
Let the pressure release naturally for 10 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.
Ladle the soup evenly into 6 shallow bowls; garnish with cilantro and sprinkle with peanuts, if desired.
Reheat and stir in yogurt just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
