Thick and creamy, with loads of fall flavors. This healthy soup is made quickly in your electric pressure cooker. It tastes great served with crusty bread or a handful of garlic croutons.
- 1 medium butternut squash
- 1 medium onion, diced
- 1/2 lb carrots, peeled and cut into chunks
- 1 granny smith apple, peeled and sliced
- 2 (14 oz) cans vegetable broth
- 1 bay leaf
- 1 1/4 tsp salt
- 1 tsp pepper
- 1/4 tsp dried ground sage
- 1 (13.5 oz) can coconut milk
- Salt and pepper to taste
- Peel the squash and cut the neck off. Cut the round bottom section in half. Scoop out and discard the seeds. Cut the squash into chunks and add to the Instant Pot.
- Add in the onion, carrots, apple, broth, bay leaf, salt, pepper and sage.
- Secure the lid on the pot. Make sure valve is set to “sealing.” Set the manual pressure cook button to 8 minutes. When the timer beeps perform a quick release by moving the valve to “venting.”
- Remove the lid and discard the bay leaf. Add in the coconut milk. Use an immersion blender to puree the contents in the pot. You can also puree the soup in batches in a regular blender.
- Salt and pepper the soup to taste. Serve the soup topped with croutons or alongside fresh baked bread.
You can also make this recipe in the slow cooker.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Soup
- Method: Instant Pot
- Serving Size: 1 cup of soup
- Calories: 144
- Sugar: 6 grams
- Sodium: 74 mg
- Fat: 7 grams
- Carbohydrates: 17 grams
- Protein: 6 grams