Optional garnish: fresh thyme, sour cream, or coconut cream (see notes below)
Peel the butternut squash and beets. Remove the seeds from the butternut squash. Cut the butternut squash and the beets into ~1.5 inch cubes.
Add the butternut squash, beets, coconut milk, 1/2 cup water, and salt and pepper to the Instant Pot. Cook on manual at high pressure for 8 minutes. Use manual pressure release when the Instant Pot is done cooking.
Use an immersion blender to puree the soup. Add additional water if you prefer a thinner soup. Season with additional salt and pepper, if desired. Serve hot, garnishing with fresh thyme, sour cream, or coconut cream.
For a vegan version of the soup, use the thick coconut cream from the top of the coconut milk can as garnish instead of sour cream: let the can sit undisturbed for at least 24 hours before using. Open the can gently without shaking, and the thick coconut cream will be at the top of the can. Reserve a tablespoon or two for garnish and use the rest to cook the soup.
Shop for this Butternut Squash Beet Soup recipe:
Calories: 138kcal | Sodium: 5mg | Calcium: 3mg
Instant Pot Butternut Squash Beet Soup https://www.babaganosh.org/instant-pot-butternut-squash-beet-soup/