Soup Butternut Instant Pot (Print Version)

# Ingredients:

01 - 2 tablespoons of olive oil (or any other cooking oil).
02 - 1 medium carrot, diced and peeled.
03 - 1 Granny Smith apple, diced with the core removed.
04 - 4 garlic cloves, minced into small pieces.
05 - 4 cups of vegetable broth.
06 - 1 small onion, chopped finely.
07 - 1 large butternut squash (weighs around 2-3 pounds), cubed after peeling and seeding.
08 - 2 sprigs of fresh sage, chopped up (or use 1 teaspoon of dried sage).
09 - 1/2 teaspoon nutmeg, ground.
10 - 1 teaspoon ground cinnamon.
11 - 1/4 teaspoon cayenne powder (optional).
12 - Salt and pepper to your likings.
13 - A 14-ounce can of full-fat coconut milk.
14 - Extras for topping: toasted pumpkin seeds, crumbled bacon, fresh herbs, etc.

# Instructions:

01 - Cut your butternut squash into cubes after peeling and seeding. Peel and dice the carrot. Core and chop the apple. Dice your onion and mince the garlic. Chop the fresh sage into small pieces.
02 - Combine your vegetable broth, butternut squash, carrot, apple, onion, garlic, sage, cinnamon, nutmeg, cayenne (if using), and some salt and pepper straight into the Instant Pot. Mix lightly to combine.
03 - Secure the lid tight and set the vent to 'Seal'. Choose 'Pressure Cook' or 'Manual' mode, set it to 'High Pressure', and adjust the timer to 8 minutes using the +/- buttons.
04 - Cook under High Pressure for 8 minutes. Once done, carefully switch the vent to 'Venting' for a quick release of steam. Wait until all pressure is gone and the safety valve drops, then take off the lid.
05 - Take out and toss the sage sprigs. Use an immersion blender to turn the soup smooth. If you’re using a regular blender, work in small batches using extra care with the hot liquid.
06 - Pour in the coconut milk and stir well so it blends with the soup.
07 - Sample the soup and add a bit more salt, pepper, or cayenne if needed to match your taste.
08 - Ladle the warm soup into bowls. Add your choice of toppings like fresh herbs, pumpkin seeds, or even crumbled bacon.

# Notes:

01 - This dish is both vegan and gluten-free by default.
02 - Feel free to tweak the spice levels to suit your preference.
03 - A pinch more cayenne can give it an extra punch.
04 - For an even creamier outcome, you can add extra coconut milk or swap it with other dairy-free options.

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