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Ingredients
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1 large butternut squash - peeled, seeded, and cut into chunks
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1 cup water
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2 (2 inch) pieces peeled turmeric, finely grated
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1 (1 inch) piece fresh ginger, grated
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1 (14 ounce) can unsweetened coconut milk
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1 cup chicken stock, or as needed
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salt and ground black pepper to taste
Directions
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Combine butternut squash, water, turmeric, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour in coconut milk. Using an immersion blender, blend soup until smooth.
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Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.
Nutrition Facts (per serving)
355 | Calories |
21g | Fat |
44g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 355 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 19g | 94% |
Cholesterol 0mg | 0% |
Sodium 201mg | 9% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 8g | 29% |
Total Sugars 8g | |
Protein 6g | 11% |
Vitamin C 73mg | 81% |
Calcium 186mg | 14% |
Iron 6mg | 32% |
Potassium 1446mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.