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2 tablespoons olive oil
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2 ½ cups chopped green Anjou pears
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1 cup chopped yellow onion
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1 cup loosely packed fresh cilantro leaves with tender stems, plus more for garnish
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1 (1 inch) piece fresh ginger, peeled and thinly sliced
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1 teaspoon salt
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½ teaspoon ground coriander
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1 butternut squash (2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 7 heaping cups)
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2 (13.5 ounce) cans light coconut milk, well shaken and stirred
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2 (3 inch) strips lime zest
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1 tablespoon lime juice
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½ cup plain whole-milk yogurt
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6 tablespoons unsalted dry-roasted peanuts, chopped (Optional)
Butternut Squash Soup
Use your Instant Pot--or any other pressure cooker--to whip up this healthy butternut squash soup. Anjou pears add sweetness, while the soup gets creaminess and a wonderful flavor from light coconut milk, and a bright, fresh kick from ginger, cilantro and lime. Finishing the soup with whole-milk yogurt adds a nice richness, but you can skip it to keep the soup vegan. (Allow the soup to cool slightly before stirring in the yogurt so it doesn't curdle.) This soup would be equally delicious chilled.
Nutrition Information
289
Calories
15g
Carbohydrates
29g
Protein
655mg
Potassium
5g
Fiber
6g
Sugar
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