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FRIDAY FISH: Instant Pot Coconut-Ginger Butternut Squash Soup with Grilled Shrimp

This soup is a bit spicy and hefty-hearty all on its own. If you need more, grilled bread with cheese or a crisp salad would do the trick. Naturally gluten free, skip the shrimp, and use the ingredients in italics for a vegan +/or vegetarian version.
Prep Time10 mins
Cook Time17 mins
Natural Pressure Build and Release35 mins
Course: First Course, Main Course
Cuisine: Thai
Keyword: Butternut Squash, Soup
Servings: 6
Cost: $25.

Equipment

  • Instant Pot or other Electric Pressure Cooker

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons grated fresh ginger
  • 1 large yellow onion, diced
  • 2 stalks celery, sliced
  • 3 large carrots, unpeeled, trimmed and sliced into 2-inch pieces
  • 2 pounds butternut squash,trimmed, peeled, and diced
  • 1 teaspoon ground cumin
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon fresh ground pepper, plus more for garnish
  • Pinch crushed red pepper
  • 3 cups low sodium chicken broth or vegetable broth
  • 13.5- ounce can lite coconut milk
  • 1 pound fresh shrimp with tails, peeled and deveined--grilled (see recipe below on blog)
  • ½ cup sour cream for garnish or ¼ cup thinly sliced green onion

Instructions

  • Select SAUTÉ and adjust to LESS or LOW. Add oil, heat for 10-20 seconds, and tip in garlic and ginger; cook, stirring for a a few seconds only. Add onion, celery, and carrots. Continue cooking, stirring, for 2-3 minutes or until vegetables are softening. SELECT CANCEL/KEEP WARM.
  • Add remainder of ingredients except coconut milk, shrimp, and garnish: butternut squash - stock.
  • Close lid securely and close the PRESSURE-RELEASE VALVE. Select MANUAL and set for 10 minutes, pressure cooking.
  • When pressure cooking is completed, let sit cooling to use NATURAL RELEASE to depressurize--may take 20 minutes or more. Press CANCEL. Open the PRESSURE-RELEASE VALVE and allow steam to release. Open lid.
  • Purée using a hand-held immersion blender or carefully in batches in the food processor or blender (hold towel down tightly over lid). Select CANCEL/KEEP WARM. Select SAUTÉ and adjust to NORMAL. Stir in coconut milk and warm through, stirring. Taste and adjust seasonings. Select CANCEL/KEEP WARM. Serve hot garnished with a tablespoon of sour cream and fresh ground pepper or a teaspoon or so thinly sliced green onion and topped with grilled shrimp.

Notes

You can serve the shrimp floating on top of the soup or thread it on skewers, which I prefer as it keeps the fingers a bit cleaner.
Copyright Alyce Morgan, 2019.