Instant Pot Butternut Squash Soup

by Stress Baking


Gather your ingredients: butternut squash, vegetable stock, garlic, apple, sage,  onion, turmeric, other spices and coconut milk.

step 1

In your Instant Pot, combine all ingredients (except for the coconut milk) and stir to combine.

step 2

Set vent to “Sealing”, set the “Pressure Level” to high and let cook for 9 minutes. Let vent, then remove sage and add coconut milk.

step 3

Use an immersion blender to blend until combined, creamy and smooth.

step 4

Transfer to serving bowls, garnish with a swirl of coconut milk, and enjoy!


Click the link below for the full recipe!