Butternut Squash Soup (Instant Pot Recipe)

Ingredients:

2 tbs oil

4 cloves garlic, peeled and minced

1 onion, diced 1 carrot, peeled and diced

1 Granny Smith apple, cored and diced

1 medium (uncooked) butternut squash, peeled, seeded and diced

1 sprig fresh sage or 1 tsp dried 1 tsp rosemary, crushed

1/2 tsp salt

1/4 tsp black pepper

1/8 tsp cayenne pinch of ground cinnamon and nutmeg

2 c stock

Instructions:

1. On sauté setting, add oil and sauté garlic and onions until fragrant.

2. Add all of the other ingredients and mix until evenly distributed.

3. Cook for 8 minutes on High Pressure.

4. Let pressure release naturally for about 10 minutes. Then release the vent and allow all the pressure to release until the valve drops. Remove the lid carefully.

5. Remove and discard the sage sprig.

6. Use an immersion blender to puree the soup until smooth.

7. Optional: add milk/cream or coconut milk to make extra creamy soup