Ingredients

The following ingredients have 5 Servings
  • 2 tsp Olive oil
  • 1/2 Cup Onion, (roughly chopped)
  • 1 tsp Cinnamon
  • 1/2 tsp Ground cumin
  • 1/2 tsp Fresh ginger, (minced)
  • 1 tsp Salt
  • 1 Large apple, (cubed (200g))
  • 3 Heaping Cups Butternut squash, peeled, seeded and cubed ((425g))
  • 2 Cups Vegetable broth (not reduced sodium)
  • 1/2 Cup Light canned coconut milk

Instruction

  • Heat the oil in the Instant Pot on sautee mode. Add in the onion, cinnamon, ginger, cumin and salt. Cook for 5 minutes, stirring frequently.
  • Add in the apple, squash and broth. Cover and make sure the lid is set to sealing. Cook on manual high pressure for 8 minutes. Let pressure release naturally.
  • Once the pressure has released, transfer the soup to a high powered blender, such as a Blendtec, and add the coconut milk. Blend until smooth and creamy.
  • SLURP UP!