Butternut Squash Soup

Summary

Easy to make, spicy and healthy soup. 8 min in an instant pot. I copied it from this recipe.

Ingredients:

• 2 cups vegetable/chicken stock
• 4 cloves garlic, peeled and minced
• 1 carrot, peeled and diced
• 1 Granny Smith apple, cored and diced (or tablespoon apple cider vinegar)
• 1 medium (uncooked) butternut squash*, peeled, seeded and diced
• teaspoon of sage powder (or 1 sprig fresh sage)
• 1 white onion, diced
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon black pepper, or more to taste
• 1/4 teaspoon cayenne, or more to taste
• pinch of ground cinnamon and nutmeg
• 1/2 cup canned (unsweetened) coconut milk
• Optional garnishes: extra coconut milk and a sprinkle of smoked paprika (or cayenne pepper)

How to make it:

• Add everything except for the coconut milk to instant pot. cook for 8 minutes.
• Add coconut milk
• Blend it into a soup. Immersion stick is the easiest but any blender/food processor will work.

Thicker Version

Add potatoe, bay leaves, yellow onion instead of white, and no cinnamon. Serve with pumpkins seeds