Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon oil or butter
  • 1 small or medium yellow onion, peeled and chopped
  • 3 garlic cloves (peeled, whole)
  • 1/2 Tablespoon grated fresh ginger
  • 1 large carrot, peeled and chopped
  • 2 celery stalks, chopped (~1/2 cup) 
  • 1 1/2 pounds butternut squash, peeled and chopped or diced
  • 1 large apple, peeled, cored, and chopped (~1 1/2 cups, chopped)
  • 2 1/2 teaspoons cumin
  • 3 cups vegetable stock
  • 1 cinnamon stick (see notes if you don’t have a cinnamon stick)
  • 3/4 cup coconut milk or non-dairy milk/cream
  • 1/2 teaspoon curry powder
  • 1/4 to 1/2 teaspoon cayenne or paprika (adjust to your liking)
  • pinch of nutmeg
  • salt and pepper to taste
  • Garnish – chopped fresh thyme or parsley, pepper, and pumpkin seeds

Instruction

  • Add oil to the inside of the Instant Pot, and press the SAUTE button. Add onion, garlic, ginger, carrot and celery. Sauté for 2 to 3 minutes until the ingredients are fragrant.
  • Add squash, apple, and cumin, and sauté for an additional 2 to 3 minutes.
  • Stir in the broth and cinnamon stick. Lock the Instant Pot lid and set the vent to closed.
  • Press MANUAL mode and cook on high pressure for 10 minutes then naturally release. Or, cook the ingredients for 12 minutes, and use the quick release method.
  • Once the pressure is safely released, remove the cinnamon stick and use an immersion blender to blend the soup.  Or, carefully transfer the soup into a high speed blender (half at a time), and puree the soup until it is creamy.  Transfer the soup back into the Instant Pot, and keep it on WARM mode.
  • Stir in the coconut milk and additional spices- curry, cayenne, pinch of nutmeg.  Add salt and pepper to taste.
  • Keep the pot on WARM mode for 5-10 minutes until the spices have nicely blended with the soup. Taste and adjust if needed.
  • Serve and garnish with fresh thyme and roasted pumpkin seeds.