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Prep Time:30 minsAdditional Time:55 minsTotal Time:1 hr 25 minsServings:6Yield:9 cupsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:55 minsTotal Time:1 hr 25 minsServings:6Yield:9 cups
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:6
Servings:
6
Yield:9 cups
Yield:
9 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsolive oil2 ½cupschopped green Anjou pears1cupchopped yellow onion1cuploosely packed fresh cilantro leaves with tender stems, plus more for garnish1(1 inch) piecefresh ginger, peeled and thinly sliced1teaspoonsalt½teaspoonground coriander1butternut squash (2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 7 heaping cups)2(13.5 ounce) canslight coconut milk, well shaken and stirred2(3 inch) strips lime zest1tablespoonlime juice½cupplain whole-milk yogurt6tablespoonsunsalted dry-roasted peanuts, chopped (Optional)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsolive oil
2 ½cupschopped green Anjou pears
1cupchopped yellow onion
1cuploosely packed fresh cilantro leaves with tender stems, plus more for garnish
1(1 inch) piecefresh ginger, peeled and thinly sliced
1teaspoonsalt
½teaspoonground coriander
1butternut squash (2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 7 heaping cups)
2(13.5 ounce) canslight coconut milk, well shaken and stirred
2(3 inch) strips lime zest
1tablespoonlime juice
½cupplain whole-milk yogurt
6tablespoonsunsalted dry-roasted peanuts, chopped (Optional)
DirectionsSelect Sauté setting on a 6-quart programmable multicooker (such as an Instant Pot). (Times, instructions and settings may vary according to cooker brand or model.) Select High temperature setting and allow to preheat. Add oil to the cooker; heat for 1 to 2 minutes. Add pears, onion, cilantro, ginger, salt and coriander; cook, stirring occasionally, until the onion just softens, about 5 minutes.Add squash, coconut milk and lime zest. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting on High pressure for 20 minutes. (It will take 5 to 15 minutes for the cooker to come up to pressure before cooking begins.)Let the pressure release naturally for 10 minutes. Carefully turn the steam release handle to Venting position, and let the steam fully escape (the float valve will drop; this will take 8 to 12 minutes). Turn off the cooker. Remove the cooker insert and let stand for 10 minutes. Remove and discard lime zest. Stir in lime juice.Working in 2 batches, carefully transfer the squash mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 25 seconds per batch. (Use caution when pureeing hot liquids.) Transfer to a large serving bowl; let cool for a minute or two. Swirl in yogurt. Ladle the soup evenly into 6 shallow bowls; garnish with cilantro and sprinkle with peanuts, if desired.TipsTo make ahead: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat and stir in yogurt just before serving.Originally appeared: Eatingwell.com, July 2019
Directions
Select Sauté setting on a 6-quart programmable multicooker (such as an Instant Pot). (Times, instructions and settings may vary according to cooker brand or model.) Select High temperature setting and allow to preheat. Add oil to the cooker; heat for 1 to 2 minutes. Add pears, onion, cilantro, ginger, salt and coriander; cook, stirring occasionally, until the onion just softens, about 5 minutes.Add squash, coconut milk and lime zest. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting on High pressure for 20 minutes. (It will take 5 to 15 minutes for the cooker to come up to pressure before cooking begins.)Let the pressure release naturally for 10 minutes. Carefully turn the steam release handle to Venting position, and let the steam fully escape (the float valve will drop; this will take 8 to 12 minutes). Turn off the cooker. Remove the cooker insert and let stand for 10 minutes. Remove and discard lime zest. Stir in lime juice.Working in 2 batches, carefully transfer the squash mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 25 seconds per batch. (Use caution when pureeing hot liquids.) Transfer to a large serving bowl; let cool for a minute or two. Swirl in yogurt. Ladle the soup evenly into 6 shallow bowls; garnish with cilantro and sprinkle with peanuts, if desired.TipsTo make ahead: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat and stir in yogurt just before serving.
Select Sauté setting on a 6-quart programmable multicooker (such as an Instant Pot). (Times, instructions and settings may vary according to cooker brand or model.) Select High temperature setting and allow to preheat. Add oil to the cooker; heat for 1 to 2 minutes. Add pears, onion, cilantro, ginger, salt and coriander; cook, stirring occasionally, until the onion just softens, about 5 minutes.
Add squash, coconut milk and lime zest. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting on High pressure for 20 minutes. (It will take 5 to 15 minutes for the cooker to come up to pressure before cooking begins.)
Let the pressure release naturally for 10 minutes. Carefully turn the steam release handle to Venting position, and let the steam fully escape (the float valve will drop; this will take 8 to 12 minutes). Turn off the cooker. Remove the cooker insert and let stand for 10 minutes. Remove and discard lime zest. Stir in lime juice.
Working in 2 batches, carefully transfer the squash mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 25 seconds per batch. (Use caution when pureeing hot liquids.) Transfer to a large serving bowl; let cool for a minute or two. Swirl in yogurt. Ladle the soup evenly into 6 shallow bowls; garnish with cilantro and sprinkle with peanuts, if desired.
Tips
To make ahead: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat and stir in yogurt just before serving.
Originally appeared: Eatingwell.com, July 2019
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Nutrition Facts(per serving)274Calories14gFat36gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
