Butternut Squash Carrot Ginger Soup

Simple Sumptuous cooking


Butternut squash Carrots onion coconut milk spice powders ginger

Sauté chopped onions, garlic and grated ginger with oil.

Add in cubed squash, carrots, spices, and salt. Give it a good stir.

Add coconut milk and water to bring some consistency.

Stir everything together well. Seal the instant pot and cook on manual high pressure for 6 -8 minutes.

Use the immersion blender or a stick blender to puree the soup until it reaches a creamy consistency.

Serve the Butternut Squash Carrot Ginger Soup hot and garnish with fresh herbs, if desired.