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
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2
teaspoons
olive oil
-
1
tbsp
fresh ginger
grated
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1/2
jar Molli Mexico City cooking sauce
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1
large butternut squash
peeled, seeded, and cubed
-
1
can coconut milk
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2
cups
vegetable or chicken stock
-
1
teaspoon
salt
-
½
cup
cilantro
chopped for garnish
-
½
cup
pepitas
pumpkin seeds, roasted
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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!