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.
In your Instant Pot, combine all ingredients (except for the coconut milk) and stir to combine.
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.
Use an immersion blender to blend until combined, creamy and smooth.
Transfer to serving bowls, garnish with a swirl of coconut milk, and enjoy!
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