Instant Pot, Soup, Butternut Squash, Dinner (Print Version)

Ingredients:

01 - 1 large butternut squash (about 2-3 lbs), peeled, seeded, and cubed.
02 - 4 cups vegetable stock.
03 - 4 cloves garlic, minced.
04 - 1 medium carrot, peeled and diced.
05 - 1 Granny Smith apple, cored and diced.
06 - 2 tablespoons olive oil (or other oil).
07 - 1 small onion, diced.
08 - 2 sprigs fresh sage, chopped (or 1 teaspoon dried sage).
09 - 1 teaspoon ground cinnamon.
10 - 1/2 teaspoon ground nutmeg.
11 - 1/4 teaspoon cayenne pepper (optional).
12 - Salt and pepper, to taste.
13 - 1 can (14 oz) full-fat coconut milk.
14 - Optional garnishes: chopped fresh herbs, toasted pumpkin seeds, crumbled bacon, etc.

Instructions:

01 - Peel, seed, and cube the butternut squash. Dice the onion, carrot, and apple. Mince the garlic. Chop the fresh sage.
02 - Add the vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne pepper (if using), cinnamon, and nutmeg to the Instant Pot. Toss to combine.
03 - Close the lid securely and set the vent to “Sealing”. Press “Manual” or “Pressure Cook”, then press “Pressure” until the light on “High Pressure” lights up. Adjust the +/- buttons until the time reads 8 minutes.
04 - Cook on High Pressure for 8 minutes. After the cooking time is up, carefully turn the vent to “Venting” for a quick release. Wait until all the steam has released and the valve has dropped. Remove the lid.
05 - Remove and discard the sage sprigs. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in two batches into a traditional blender and puree until smooth, being very careful when working with hot liquid.
06 - Stir in the full-fat coconut milk.
07 - Taste and season with additional salt, pepper, and cayenne pepper if needed.
08 - Serve the soup warm, with optional garnishes such as chopped fresh herbs, toasted pumpkin seeds, or crumbled bacon.

Notes:

01 - This soup is naturally gluten-free and vegan.
02 - You can adjust the amount of spices and seasonings to your taste.
03 - For an extra kick, add more cayenne pepper.
04 - If you prefer a creamier soup, you can add more coconut milk or substitute with another non-dairy creamer.

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