Instant pot Butternut squash soup

Servings: 6 people

Ingredients

• 1 medium butternut squash about 2 lbs, Peeled and chopped into cubes
• 1 large carrots cut into chunks
• 1 large Granny Smith apples diced
• 2 small white onions diced
• ½ cup celery rib chopped small
• 1 small red bell peppers diced
• 6 cloves garlic
• 1 inch ginger chopped (I skipped this)
• 4-5 sage leaves
• 2 ½ teaspoon curry powder or use cayenne pepper
• Salt to taste
• Pepper to taste
• 3 cups vegetable stock
• ¾ cup thick coconut milk

To serve

• Few teaspoons of coconut milk to drizzle or swirl
• Sunflower seeds
• Dried cranberries
• Chopped walnuts or pecans

How to cut butternut squash - Peel skin on butternut squash. Cut into half through the middle. Scrape out the seeds. Cut lengthwise slices, stack all the slices together and make crosswise cuts to make cubes.

1. Into the pot add butternut squash cubes, white onions, carrots, green apples, celery, red bell peppers, garlic.
2. Add salt and pepper to taste.
3. Pour vegetable stock into the pot.
4. Cover the lid, ensure the pressure valve is in SEALING position.
5. Select PRESSURE COOK mode on the pot and adjust the timer to 10 minutes.
6. Once cooking time is over, manually release pressure by turning pressure valve to VENTING mode.
7. Open lid, add coconut milk.
8. Remove sage leaves if you don’t like, I left it on.
9. 10. Using immersion blender, blend soup into smooth velvety texture.
10. 11. Ladle out soup into individual serving bowls.
11. 12. Garnish with any of your favorite ingredients. We swirled a few teaspoons of coconut milk, sprinkled sunflower seeds, dried cranberry and fresh thyme leaves.
12. 13. Serve warm with crusty bread on the side.
13. Recipe: Currytrail.in