Instant Pot Butternut Squash Soup

1 med - large butternut squash
1 lg yellow onion
1 sweet potato
2 carrots
3 Tbsp olive oil
2 c chicken or vegetable broth
1 heaping tsp ground sage
1 tsp black pepper
1 ½ tsp salt
1 tsp paprika
1 can coconut milk
Peel, seed and cut squash into large chunks. Peel & chop onion, sweet potato and carrots.
Heat IP on sauté until screen reads “HOT”. Add oil, then add chopped vegetables and carefully stir every few minutes until vegetables are beginning to soften and brown on the edges (about 5 - 6 minutes). Add spices and stir. Pour in broth. Secure IP lid, set the valve to seal and cook on manual for 18 minutes. Let the pressure release naturally for at least 15 minutes. Using and immersion blender, blend mixture to a creamy consistency. NOTE: soup at this stage will be very thick. Add coconut milk and blend with immersion blender. If your soup is too thick for your liking at this point, add more broth or fill the coconut milk can with water and add your liquid slowly, blending as you add - to your desired consistency. Taste and adjust spices as needed.
Serve with a swirl of sour cream and a sprinkle of toasted pumpkin seeds.

[@gypsyluv1118]

I love the applause at the end!!

[@lookirl]

That's actually why I subscribed :p and I'm gonna grate and freeze my ginger too (o.o)

[@washboardjim]

Thank you, I will follow This but change a few things around, Need to get me one of them hand blenders.

[@janefarrer2868]

Very nice recipe, thank you! :-)

[@wonderwoolies]

"Camera man throws stray squash into instant pot" Ahahahaaa!

[@mariedupree9193]

Could not find the recipe. Had to keep looking at the video over and over again to get the total recipe and how long to cook

[@SuperAustin1234567]

My recipe says to set valve to sealing, press cancel, then select high pressure. Then set time to 10 minutes. I'm new to using this, could you explain that to me since it looks like we have the same model?

[@janefarrer2868]

Very nice recipe, thank you! :-)