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–+ servings

Butternut Squash Ginger Soup

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Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 4 cups butternut squash, peeled and cubed
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup coconut milk
  • Fresh parsley, chopped (for garnish)

fremgangsmåte
 

  • Press the sauté function on the Instant Pot and add the olive oil. Once hot, add the onion and cook for 3 minutes until it softens.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the butternut squash, vegetable broth, salt, and black pepper. Stir to combine.
  • Secure the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Open the lid and stir in the coconut milk. Use an immersion blender to puree the soup until smooth.
  • Ladle into bowls and top with chopped parsley before serving.

merknader

If the soup tastes too thick after blending, add a splash of broth to loosen it. Start with less ginger and add more at the end if you prefer a milder flavor. Leftovers keep well in the fridge for three days and reheat smoothly on the stove.
Course: Soup
Cuisine: American
Equipment: Instant Pot, Immersion blender, Knife, Cutting board