Instant Pot Butternut Squash Soup
Servings 4 servings
Equipment
- Instant Pot
Ingredients
- 2 cups vegetable stock
- 1 medium butternut squash peeled and large pieces
- 1/4 medium onion
- 2 carrots peeled and large pieces
- 4 garlic cloves
- 1 sage sprig
- 1 tsp nutmeg powder
- 1/2 tsp cinnamon powder
- 1 tsp cayenne pepper powder
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 cup coconut milk
Instructions
- Place all of the ingredients except for the coconut milk in the Instant Pot, and cook on manual pressure for 10 minutes.
- Natural Release for 5 minutes and then manual release.
- Remove the sage sprig and then use a hand held immersion blender to puree the veggies.
- Mix in the coconut milk and stir until combined.
- Drizzle some coconut milk and garnish with black pepper.
- Enjoy!