Instant Pot Butternut Squash Soup

🧂 Ingredients

• 1 tbsp olive oil
• 1/4 large yellow onion

  diced
• 1/2 Granny Smith apple

  peeled, cored and diced
• 1 tbsp garlic

  minced
• 2 cups chicken broth

  or vegetable broth
• 3 lbs butternut squash
• 1/2 tsp nutmeg
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk

  optional

Instructions

• 1 Cut the butternut squash in half, and remove the seeds.
• 2 Place each half on a trivet in the Instant Pot. If you have a tall trivet, you
  can stack them. Add 1 cup of water.
• 3 Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes,
  let naturally release pressure for 10 minutes.
• 4 Remove squash and peel skin away. Set aside.
• 5 Set the Instant Pot to sauté and add oil. Once oil is hot add the cubed apples
  to the pot.
• 6 Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic
  for 1 minute.
• 7 Add the broth, butternut squash.and spices and close the lid. Seal the pressure
  valve. Cook on high pressure for 10 minutes. Manually release pressure.
• 8 Pour soup into a food processor (or use an immersion blender) and blend until
  smooth.
• 9 Serve with cracked pepper and or coconut milk as desired.

Nutrition Info