Ingredients

The following ingredients have 7 Servings
  • 1 Large Carrot ((cut into chunks))
  • 1 Large Granny Smith Apple ((washed, cored, peeled, and diced))
  • 1/4 Cup white onion ((cut into chunks))
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg ((or to taste))
  • 2 1/2 Cup vegetable broth ((or chicken broth))
  • 2 Large Acorn Squash ((halved))
  • 1/2 Cup Coconut Milk
  • Salt and Pepper to Taste

Instruction

  • Place the chopped carrot, apple, onion, ginger, cinnamon, nutmeg, salt, and broth into the stainless steel liner.
  • Set the trivet on top of the vegetables. Then place the squash halves onto the trivet. Close the lid, and set the valve to sealing. Press the manual (pressure cook) button, and adjust the time to 5 minutes. After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure.
  • Carefully open the lid, and use tongs to remove the squash and trivet. Let the squash cool for about 10 minutes or until it’s easy to handle.
  • Use a spoon to scoop the seeds out of the squash. Discard or save for another use. Then, carefully scoop out the flesh and return it to the Instant Pot liner.
  • Use an immersion blender to blend the soup to the desired consistency. Stir in the coconut milk, and serve.