Ingredients
The following ingredients have 4 Servings
- 1 ½ pounds (700g) cubed butternut squash (peeled and deseeded and cubed )
- 1 carrot (sliced)
- 1 bell pepper (deseeded and diced)
- 1 apple (cored and diced)
- 4 green onions ((scallions), sliced)
- 1 teaspoon garlic purée
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 2 ¼ cups (532ml) vegetable stock
- ⅓ cup (79ml) coconut milk (unsweetened)
- salt (to taste)
Instruction
- Add all ingredients to the Instant Pot insert.
- Place the lid on and turn the valve to sealing position.
- Set to manual pressure, high pressure for 7 minutes. When done, perform a quick pressure release.
- Allow the soup cool for a few minutes then purée with an immersion blender.