Recipe by Angela Sackett Superhotmama from
allrecipes.com
Breakfast31 Mins.
Share
Ingredients
6
6 servings
•
1 cup coconut milk
•
1 medium butternut squash, peeled and cut into large chunks
•
2 tablespoons maple syrup
•
1 tablespoon ground cinnamon
•
0.5 teaspoon dried rosemary
•
0.5 teaspoon ground ginger
•
0.25 teaspoon ground nutmeg
•
1 pinch sea salt
•
0.25 cup chopped pistachio nuts
•
2 tablespoons cranberry sauce, or to taste
•
1 orange, zested
Instructions
Place coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt, in that order, in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 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. Use an immersion blender or hand mixer to blend mixture. Divide among bowls and top with pistachios, cranberry sauce, and orange zest.
Nutritional Facts
Per 6 servings
Calories: 229
Carbohydrate: 35g
Fat: 11g
Fiber: 6g
Protein: 4g
Sugar: 11g
Related Recipes
Instant Pot Spicy Butternut Squash Soup
Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash and Pumpkin Spice Soup
Instant Pot® Butternut Squash Soup with Coconut Milk
Instant Pot Butternut Squash Soup with Coconut Milk