Instant Pot Butternut Squash Soup with Apple

🧂 Ingredients

• 4 cups butternut squash cubes

  (about ½ an average squash)
• 1 medium yellow cooking onion

  diced
• 1 tablespoon coconut oil
• 1 cup apple juice
• 1 cup bone broth

  (Use vegetable broth for vegan.)
• ½ teaspoon sea salt

  vary according to seasoning in your broth
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground cinnamon

Instructions

• 1 Melt coconut oil over medium heat in a large pan. Saute onion until soft. Add
  squash and remaining ingredients. Bring to a boil. Simmer until squash is
  tender.
• 2 INSTANT POT INTRUCTIONS: Set Instant Pot to Saute. Melt coconut oil. Add onion,
  and saute 3 minutes. Add remaining ingredients. Pressure Cook for 10 minutes.
  Quick Release the steam.
• 3 Puree the soup either with an immersion blender or by carefully transferring it
  in small batches to an upright blender. Be careful when handling the hot liquid!

Nutrition Info