Ingredients

The following ingredients have 8 Servings
  • Olive oil
  • 1/4 large sweet onion (chopped)
  • 1 red bell pepper (seeded & chopped)
  • 2 cloves garlic (minced)
  • 1 ” piece fresh ginger (minced)
  • 2 lbs. sweet potatoes (peeled and chopped)
  • 1 butternut squash (peeled, chopped & deseeded (see note for easy way to cut))
  • 2 apples (peeled and chopped)
  • 2 cups vegetable broth
  • 14 oz unsweetened coconut milk
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup Parmesan cheese (grated)
  • 3 oz goat cheese (you can use cream cheese if you prefer)
  • 2 Tablespoons honey or enough to adjust sweetness to your liking
  • Garnish: pepitas (goat cheese, parsley, parmesan)

Instruction

  • Plug Instant Pot in and turn dial to saute. When temperature is reached, add olive oil, onion and bell pepper and saute until softened, about 3 minutes.
  • Add in garlic and ginger and continue cooking for an additional minute.
  • Press cancel and turn off IP.
  • Add prepared fruit and vegetables, vegetable broth, coconut milk and spices. Stir.
  • Place cover on IP and lock into place. Cook on high pressure for 8 minutes.
  • Depressurize with a natural release for 10 minutes then a quick release. When completely depressurized, remove cover.
  • Add parmesan cheese and goat cheese and stir.
  • Using an immersion blender, puree soup until smooth. If using a blender, do in small batches so that liquid does not explode from build up of steam.
  • Serve in bowl and garnish with a swirl of goat cheese or cream cheese, a sprinkle of pepitas and a parsley sprig.