Ingredients
- 2 teaspoons olive oil
- 1/2 cup onion roughly chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fresh ginger minced
- 1 teaspoon salt
- 1 large apple cubed
- 3 heaping cups butternut squash, peeled, seeded and cubed
- 2 cups vegetable broth (not reduced sodium)
- 1/2 cup light canned coconut milk
Instructions
- Heat the oil in the Instant Pot on 'Sauté' 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.
