Ingredients
2cupsvegetable stock
4clovesgarlicpeeled and minced
1carrotpeeled and diced
1granny Smith applecored and diced
1mediumbutternut squashuncooked, peeled, seeded and diced
1sprigfresh sage
1white oniondiced
½tspsaltor more to taste
¼tspblack pepperfreshly-ground
⅛tspcayennemore to taste
pinchcinnamon and nutmeg ground
½cupcoconut milkcanned, unsweetened
extra coconut milkoptional
smoked paprikaoptional
Preparation
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, and nutmeg to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set vent to “Sealing”.
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the time to 8 minutes. Cook.
Turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.
Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt, pepper, and cayenne if needed.
Serve warm, with optional garnishes if desired.
