Instant Pot Butternut Squash Soup with Coconut Milk

Name: Instant Pot Butternut Squash Soup with Coconut Milk
Total time: 45
Yield: 6
Ingredients: 3.5 pounds butternut squash - peeled, seeded, and diced; 1 large carrot, peeled and diced; 1 medium apple, cored and diced; 1 medium white onion, diced; 4 cloves garlic, minced; 0.5 teaspoon salt, or more to taste; 0.25 teaspoon freshly ground black pepper, or more to taste; 0.125 teaspoon cayenne pepper, or more to taste; 1 pinch ground cinnamon; 1 pinch ground nutmeg; 2 cups vegetable broth; 0.5 cup unsweetened coconut milk

Recipe by KIMLUCE from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

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3.5 pounds butternut squash - peeled, seeded, and diced
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1 large carrot, peeled and diced
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1 medium apple, cored and diced
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1 medium white onion, diced
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4 cloves garlic, minced
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0.5 teaspoon salt, or more to taste

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0.25 teaspoon freshly ground black pepper, or more to taste
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0.125 teaspoon cayenne pepper, or more to taste
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1 pinch ground cinnamon
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1 pinch ground nutmeg
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2 cups vegetable broth
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0.5 cup unsweetened coconut milk

Instructions

Combine butternut squash, carrot, apple, onion, garlic, salt, pepper, cayenne, cinnamon, and nutmeg in a multi-functional pressure cooker (such as Instant Pot). Add vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in coconut milk.
Use an immersion blender to puree butternut squash soup until smooth. Taste and adjust seasoning with additional salt, pepper, and cayenne if necessary.