Ingredients

The following ingredients have 4 Servings
  • 4 pounds butternut squash (peeled, seeded, & cut into pieces)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 large carrot (peeled & sliced)
  • 1 large Russet potato (peeled & diced)
  • 3 cups chicken or veggie broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt & pepper (to taste)
  • 1 (5.4 ounce) can coconut milk ((I used full fat))

Instruction

  • Prep your squash (cut it into roughly 1.5" pieces), onion, carrot, and potato. To easily peel a squash, I cut it into quarters and use a knife to cut the peel off since it's thick, and I find potato peelers don't do a good job.
  • Add the oil, butter, and onion to your Instant Pot. Sauté for about 5 minutes.
  • Add the garlic, followed by the broth, cinnamon, nutmeg, carrot, potato, and squash to the Instant Pot. Close the lid, set the valve to "sealing", press the "manual" button and cook on high pressure for 10 minutes. It'll take 10-15 minutes for your IP to get up to pressure.
  • Once the countdown has finished, you can either do a quick pressure release right away or let the pressure release naturally.
  • Blend the soup using either a stick/immersion blender (that's what I used) or a regular blender. Do this carefully (you may want to let the soup cool for a while first).
  • Stir in the coconut milk and season with salt & pepper as needed (I was fairly generous with both - I would add at least 1/2 teaspoon salt).