Easy InstantPot Butternut Squash Soup

Hearty, warm and very easy 'toss it all in the pot' dish.

Ingredients

• 2 cups vegetable or chicken stock

• 4 cloves garlic, peeled and minced

• 1 carrot, peeled and diced

• 1 Granny Smith apple, cored and diced

• 1 medium (uncooked) butternut squash*, peeled, seeded and diced

• 1 sprig fresh sage or 1/4 tsp dried sage

• 1 white onion, diced

• 1/2 teaspoon salt, or more to taste

• 1/4 teaspoon freshly-ground black pepper, or more to taste

• 1/8 teaspoon cayenne, or more to taste

• pinch of ground cinnamon and nutmeg

• 1/2 cup canned (unsweetened) coconut milk

• optional garnishes: extra coconut milk and a sprinkle of smoked paprika (or cayenne pepper)

Directions

1. Set IP to Saute + More. When hot, add 1tspn oil. When oil is heated, add onions and garlic and sauté five minutes, stirring occasionally.

2. Add vegetable stock, carrot, apple, butternut squash, sage, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set vent to “Sealing”.

3. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.

4. Remove and discard the sage if using whole. Stir in the coconut milk.

5. Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.

6. Serve warm, with optional garnishes if desired.

Adapted from Gimme Some Oven