Butternut Squash Carrot Ginger Soup
Simple Sumptuous cooking
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Ingredients
Butternut squash
Carrots
onion
coconut milk
spice powders
ginger
Sauté chopped onions, garlic and grated ginger with oil.
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Add in cubed squash, carrots, spices, and salt. Give it a good stir.
Add coconut milk and water to bring some consistency.
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Stir everything together well. Seal the instant pot and cook on
manual high pressure fo
r 6 -8 minutes.
Use the immersion blender or a stick blender to puree the soup until it reaches a creamy consistency.
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Serve the Butternut Squash Carrot Ginger Soup hot and garnish with fresh herbs, if desired.
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