Instant Pot Mexican Butternut Squash Soup
INSTANT POT MEXICAN BUTTERNUT SQUASH SOUP
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
A simple but flavorful butternut squash soup made quickly and easily in the Instant Pot. Our recipe brings together two of our favourite cuisines: Mexican and Thai. Provecho!
Course:
Soup
Cuisine:
American, Mexican, Thai
Servings: 8 people
Ingredients
- 2 teaspoons olive oil
- 1 tbsp fresh ginger grated
- 1/2 jar Molli Mexico City cooking sauce
- 1 large butternut squash peeled, seeded, and cubed
- 1 can coconut milk
- 2 cups vegetable or chicken stock
- 1 teaspoon salt
- ½ cup cilantro chopped for garnish
- ½ cup pepitas pumpkin seeds, roasted
Instructions
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Turn Instant Pot to sauté. Add olive oil to the pot and heat until shimmering.
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Add ginger and sauté for 1 minute.
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Stir in Molli Mexico City cooking sauce and salt, cook for 1 minute.
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Add squash, coconut milk, and stock, bring to a simmer. Simmer for 5 minutes.
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Secure the lid on Instant Pot and cook on manual for 20 minutes.
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Allow natural pressure release.
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Using an immersion blender, puree soup until smooth.
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Scoop into bowls and garnish with a tablespoon of cilantro and a tablespoon of roasted pumpkin seeds. Provecho!