1 (1.25l) fish stock (14-oz) can lite coconut milk (see notes below)
½ - 1 cup water
salt & pepper (to taste)
optional garnish: fresh thyme, sour cream, or coconut cream (see notes below)
Peel the butternut squash and beets. Remove the seeds from the butternut squash. Cut the butternut squash and the beets into ~1.5 inch cubes.
Add the butternut squash, beets, coconut milk, 1/2 cup water, and salt and pepper to the Instant Pot. Cook on manual at high pressure for 8 minutes. Release the pressure manually after cooking.
Use an immersion blender to puree the soup. Add additional water if you prefer a thinner soup. Season with additional salt and pepper, if desired. Serve hot, garnishing with fresh thyme, sour cream, or coconut cream.
View the recipe instructions at Babaganosh
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