3Heaping CupsButternut squash, peeled, seeded and cubed(425g)
2CupsVegetable broth (not reduced sodium)
1/2CupLight canned coconut milk
Instructions
Heat the oil in the Instant Pot on sautee 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.