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.