FALL • RECIPES

Butternut Squash Soup

This thick & creamy soup is a fall time favorite! It's warm golden hue is sure to brighten up the home & bring the yellows of the changing foliage outside straight to your table. Pair this with a loaf of your favorite crusty bread!

Time: 45 minutes · Servings: 6

GET THE SUPPLIES

RECIPE

    • 1/4 cup unsalted butter (chopped in chunks)

    • 1 onion (finely chopped)

    • 1 apple (peeled, cored, chopped)

    • 8 oz butternut squash (cut into small cubes)

    • 4 cups chicken stock

    • 1 can coconut milk

    • Salt & pepper

    1. Set the Instant Pot to saute mode.

    2. Melt butter and saute onion, apple, salt & pepper until lightly brown.

    3. Add butternut squash and chicken stock.

    4. Close the lid and seal vent. Cook on high pressure for 10 minutes. Let it release naturally for 15 minute before quick release.

    5. Blend the soup until smooth using an immersion blender.

    6. Warm coconut milk and add 1/2 can. Blend well.

    7. Before serving, pour in additional coconut milk to taste. Leave unstirred to serve.

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