A quick and simple Instant Pot recipe for a velvety butternut squash soup with onion, carrot, celery, and herbs. Serve with bread for a filling, cozy supper.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup brown sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 3 cups evaporated coconut milk
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
Instructions
- Stir brown sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup evaporated coconut milk; stir to combine. Add remaining evaporated coconut milk.
- Heat over medium-low heat, stirring constantly, until mixture thickens to an almost pudding-like consistency, about 15 minutes.
- Remove from the heat and stir in vegan butter and vanilla. Pour into one serving dish (or 4 smaller dishes) and cover with plastic wrap, so the wrap is touching the surface of the pudding.
- Refrigerate for at least 4 hours before serving.
- You can find evaporated coconut milk at some grocery stores or online.