Use your Instant Pot--or any other pressure cooker--to whip up this healthy butternut squash soup. Anjou pears add sweetness, while the soup gets creaminess and a wonderful flavor from light coconut milk, and a bright, fresh kick from ginger, cilantro and lime. Finishing the soup with whole-milk yogurt adds a nice richness, but you can skip it to keep the soup vegan. (Allow the soup to cool slightly before stirring in the yogurt so it doesn't curdle.) This soup would be equally delicious chilled.

Liz Mervosh
Source: Eatingwell.com, July 2019

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Recipe Summary

active:
30 mins
total:
1 hr 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Select Sauté setting on a 6-quart programmable multicooker (such as an Instant Pot). (Times, instructions and settings 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 pears, onion, cilantro, ginger, salt and coriander; cook, stirring occasionally, until the onion just softens, about 5 minutes.

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  • 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. (It will take 5 to 15 minutes for the cooker to come up to pressure before cooking begins.)

  • Let the pressure release naturally for 10 minutes. Carefully turn the steam release handle to Venting position, and let the steam fully escape (the float valve will drop; this will take 8 to 12 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. Swirl in yogurt. Ladle the soup evenly into 6 shallow bowls; garnish with cilantro and sprinkle with peanuts, if desired.

Tips

To make ahead: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat and stir in yogurt just before serving.

Nutrition Facts

274 calories; protein 5g 10% DV; carbohydrates 35.6g 12% DV; dietary fiber 5.6g 22% DV; sugars 11.3g; fat 14.1g 22% DV; saturated fat 7.5g 38% DV; cholesterol 2.7mg 1% DV; vitamin a iu 17092.5IU 342% DV; vitamin c 39.4mg 66% DV; folate 55.4mcg 14% DV; calcium 115.6mg 12% DV; iron 1.3mg 7% DV; magnesium 64.2mg 23% DV; potassium 715.4mg 20% DV; sodium 438.2mg 18% DV; thiamin 0.2mg 19% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0
Rating: 5 stars
07/16/2019
I love the bright flavors in this soup. Read More