Instant pot butternut squash soup
Instant pot butternut squash soup
Ingredients:
1 Butternut squash- peeled and cubed into small/medium size
1 large onion (I prefer sweet onion)
2 medium sized red potatoes- peeled and cubed into small/medium size
3 stocks of celery- sliced then chopped into smallish cubes
2 large carrots or 3 medium- peeled, cut in half lengthwise then sliced ½ inch thick
3 large cloves of garlic- chopped or smashed through garlic press
1 can of unsweetened coconut milk (don’t shake! You’ll want the solid part on top and ½ to ¾ of liquid on bottom)
Reduced sodium veggie broth or stock (the amount is different every time, so just use enough to perfectly cover veggies)
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt (can add more after blending if need be)
Optional: save seeds and roast in oven for garnish
Directions:
Turn on sauté setting on instant pot. Add a drizzle of olive oil. Once hot, add chopped celery. Sauté for ~2 minutes, or until slightly soft. Add in carrots and cook, stirring frequently, for another 2-3 minutes. Mix in onion and garlic and cook for another 2 minutes. Mix in a small pinch of salt and fine ground pepper. Turn sauté off and add a good splash of veggie broth, stir with a wooden or plastic spoon, and scrape/mix any crusty bits at the bottom.
Add in butternut squash and red potatoes. (be mindful of the fill line in instant pot) Add canned coconut milk, veggie broth, salt, cinnamon, and nutmeg. (liquid should perfectly cover veggies, but not more than that). Fold/mix ingredients together carefully.
Cover the instant pot and make sure the pressure stopper is on. Push manual and pressure cook on high for 10 minutes. Let natural pressure release for ~15 minutes, then use a spoon to carefully tap/turn the pressure valve to release remaining pressure. Let cool for a bit, then use either an immersion blender, regular blender, or food processor to blend the mixture really well.
