Butternut squash can be cooked either in pressure cooker for 10 minutes or over the stove-top for 40-50 minutes.
We cooked the squash in the pressure cooker.
Cover the cut pieces of squash with vegetable broth and cook it in pressure cooker. Let it cool for some time. Blend the squash in a high powered blender until smooth. For thicker and creamier soup add coconut milk and blend for 10-15 seconds.
|1 medium sized butternut squash, peeled, seeded and cubed|
|1 liter of low-sodium vegetable broth|
|3-4 tablespoons of coconut milk (optional)|
|salt (for taste - optional)|