This gorgeous Butternut Squash Beet Soup cooks in 8 minutes in the Instant Pot. This twist on the classic Fall soup will become your favorite!
4 large servings, or 8 appetizer servings
1 small butternut squash
1 lb beets
0.5 - 1 cup water
salt & pepper
optional garnish: fresh thyme, sour cream, or coconut cream
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.