Cut your butternut squash in half so you have two, smaller, more manageable pieces to work with. Using your Kuhn-Rikon peeler, peel the butternut squash. Once it’s peeled, trim the ends. The bottom half of the butternut squash is where the seeds are. Scoop the seeds out with a spoon and discard (unless you want to save them for later to roast! yum!).
Cut the peeled butternut squash into a large dice of about the same size.
Prep your other veggies – peel the onion and cut into a large dice, peel the carrots and cut into large pieces, wash the celery and cut into large pieces, peel the garlic cloves.
Place the butternut squash, carrots, onions, celery, and garlic into your pressure cooker (we love our Instant Pot!). Add the thyme and parsley leaves. Cover with the chicken stock, and then add the salt and pepper.
Close the lid on your pressure cooker and start cooking! On the Instant Pot, you can use the “Soup” function. If you have a manual pressure cooker, you’ll want to set it to “high pressure” and cook for about 30 minutes, once it’s reached pressure.
Once your time is up, release the pressure from your pressure cooker. Be careful not to burn yourself on the steam!
Using your immersion blender or regular blender (it’s all about the VitaMix), blend the soup until it’s completely smooth.
Season with cayenne, dried oregano, and herbs de provence. Add in the coconut milk and stir to combine.
Taste for seasoning. Does it need more salt? More pepper? Do you want it spicier? Make any seasoning adjustments you may need.
Garnish with fresh chives to make it extra pretty, and enjoy your fast AND easy butternut squash soup!
Originally Submitted
11/2/2017
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