This is November. The weather is quite fresh and cold and you are looking for a soup to warm your tummy.
Don't panic. Let me tell you about Instant Pot Kabocha Squash Soup.
Take your instant pot and make this deliciously creamy recipe that will warm your stomach. All you need is coconut oil, shallot, ginger, garlic cloves, kabocha squash, spices, and coconut milk.
Table of Contents
Why This Recipe Works
It is a simple recipe that you can prepare in a few minutes with affordable ingredients. The texture and taste of kabocha squash soup are a welcomed alternative to pumpkin.
This soup is perfect for weekdays lunches and suppers and you can also enjoy it during the holiday season.
Recipe Video
Recipe Ingredients
Coconut oil- coconut oil has antioxidant and antimicrobial properties that improve overall health. You can even use olive oil for better results.
Ginger - apart from the flavor, it also boosts the immune system and furnishes the recipe with a pleasant aroma.
Garlic cloves- garlic gives a particular texture and taste to the soup.
Kabocha squash - is rich in minerals and vitamins and also with antioxidants which improve overall health.
Coconut milk - is rich in almost all type of nutrients that helps in muscle and overall health.
How to make
Pour 1 tablespoon of coconut oil
Add 1 diced shallot and sauté at normal temperature for 7 minutes
Put 2 tablespoons ginger and 2 chopped garlic cloves into the instant pot
Put 2 lb. kabocha squash into the instant pot
Add one tablespoon of black pepper to it
Pour ½ cup of coconut milk into the instant pot
Pour the soup into a kitchen grinder and mill it well
Finally, your soup is ready to taste
How to Serve
Your Instant Pot Kabocha Squash Soup is ready to serve. This Instant Pot Kabocha Squash Soup recipe is so satisfying on its own. It’s the ultimate one-pot meal.
You will love it to no end and will lick the bowl as well. If you wish to try more free flavors, Instant Pot Taco Soup and Instant Pot Broccoli Cheese Soup are the two recipes I would recommend.
Recipe FAQs
Can I eat the skin of kabocha squash?
Yes, you can. It is edible and rich in fiber, beta-carotene, vitamins, and iron.
Which one is healthier kabocha or pumpkin?
Kabocha squash is rich in nutrients as it holds more vitamins and other minerals than pumpkin. So, kabocha squash is healthier than pumpkin.
Why to eat kabocha squash?
It will boost your immune system, and prevent you from diabetes and cancer. Overall, it makes you healthy.
Can I freeze kabocha squash?
Yes, you can store it for up to 6 months. Before freezing, remove its seed and cut it into cubes.
More Soup Recipes
Instant Pot Kabocha squash soup
Ingredients
- 1 tablespoon Coconut oil
- 1 Shallot diced
- 2 tablespoon Ginger chopped
- 1 lb Kabocha squash
- 1 cups water warm
- 1 teaspoon salt
- 1 teaspoon Black pepper
- ½ cup coconut milk
Instructions
- Rinse the beans with cold water and dry.
- Add olive oil to the Instant Pot and set saute mode. Add the shallot diced, celery, and carrot. Saute for 7 min stirring regularly.
- Add the 2 tablespoon gingers followed by chopped garlic cloves.
- Add the kabocha squash, water and salt and stir it well to combine.
- Add 2 tablespoon black pepper followed by 1 cup of coconut milk.
- Transfer it to a juicer and churn it high for 20 minutes.
- Serve it with your favorite side recipe.
Nutrition
Video
Notes
- If you are in rush you can set the pressure cooker at a high temperature for fast results.
- You can also adjust the flavors and topping according to the season and your choice.
I’m interested in this recipe but there are ingredients in the instructions that aren’t listen in the ingredients list so idk how much to use!
You are missing some ingredients in the recipe listing.