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.
- 2 tablespoons olive oil
- 2 ½ cups chopped green Anjou pears
- 1 cup chopped yellow onion
- 1 cup loosely packed fresh cilantro leaves with tender stems, plus more for garnish
- 1 (1 inch) piece fresh ginger, peeled and thinly sliced
- 1 teaspoon salt
- ½ teaspoon ground coriander
- 1 butternut squash (2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 7 heaping cups)
- 2 (13.5 ounce) cans light coconut milk, well shaken and stirred
- 2 (3 inch) strips lime zest
- 1 tablespoon lime juice
- ½ cup plain whole-milk yogurt
- 6 tablespoons unsalted dry-roasted peanuts, chopped (Optional)
- Step 1
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.
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.
To make ahead: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat and stir in yogurt just before serving.
Serving Size: 1 1/2 cups Per Serving: 274 calories; protein 5g; carbohydrates 35.6g; dietary fiber 5.6g; sugars 11.3g; fat 14.1g; saturated fat 7.5g; cholesterol 2.7mg; vitamin a iu 17092.5IU; vitamin c 39.4mg; folate 55.4mcg; calcium 115.6mg; iron 1.3mg; magnesium 64.2mg; potassium 715.4mg; sodium 438.2mg; thiamin 0.2mg. Exchanges:
3 fat, 1 starch, 1/2 fruit, 1/2 vegetable