How to make INSTANT POT BUTTERNUT SQUASH SOUP (vegan and gluten-free)

Learn how to make this easy and healthy soup in the Instant Pot. This soup is vegan and gluten-free. Please post comments and suggestions.
Butternut Squash soup in the Instant Pot
Ingredients:
1 medium butternut squash ( peeled, seeded and diced)
1 apple ( cored and diced)
2 carrots ( peeled and diced)
1 white onion (diced)
4 garlic cloves( peeled and minced)
1 sprig of fresh sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon turmeric
2 cups water
1/2 cup coconut milk
Required equipment:
immersion hand blender
instant Pot
Optional garnishes: extra coconut milk on top , sprinkle of cayenne or smoked paprika, sage leaves
Directions:
1. Add all ingredients, except the coconut milk , into your Instant Pot pressure cooker and close the lid, ensuring the knob is set to “sealing”.
2. Press “Manual”, then adjust the +/- buttons until time reads 8 minutes, and let the Instant pot cook. Then carefully turn the knob to “venting” for a quick release and then remove the lid.
3. Remove and discard the sage leaves. Stir in the coconut milk.
4. Use an immersion hand blender to purée the soup to your desired smoothness. Taste and season with additional salt, pepper or cayenne if needed. Serve with optional garnishes if desired.
Makes 6-8 serving.
#instantpotbutternutsquash #instantpotrecipes #francineshuen
Hit the Subscribe button and the little bell to receive notifications every time I post a new video!
Thanks for watching!
Take care,
Francine