Instant Pot Butternut Squash (Print Version)

# Ingredients:

01 - About 2-3 lbs (1 big) butternut squash, peeled, seeds removed, and diced.
02 - 4 cups of veggie stock.
03 - 4 minced garlic cloves.
04 - 1 medium-sized carrot, diced after peeling.
05 - 1 cored and diced Granny Smith apple.
06 - A couple tablespoons of olive oil or another cooking oil.
07 - 1 small diced onion.
08 - 2 sage sprigs, chopped up, or 1 teaspoon dried.
09 - 1 teaspoon cinnamon powder.
10 - Half a teaspoon of nutmeg.
11 - A pinch of cayenne pepper (optional).
12 - Salt and black pepper, adjust to your liking.
13 - One can (14 oz) of full-fat coconut milk.
14 - Optional toppings: crispy bacon, fresh herbs, roasted pumpkin seeds, etc.

# Instructions:

01 - Chop the butternut squash into cubes after peeling and removing the seeds. Peel and cut the carrot into small pieces. Mince the garlic, dice the onion and apple, and chop the sage if using fresh.
02 - Toss the butternut squash, onion, carrot, apple, garlic, sage, veggie stock, spices like cinnamon, nutmeg, and cayenne (if you want a kick), and a bit of salt and pepper into the Instant Pot.
03 - Close the lid tight and make sure the vent is turned to 'Sealing'. Tap 'Pressure Cook' or 'Manual', then set it to 'High Pressure'. Change the timer to 8 minutes.
04 - Cook for 8 minutes on high pressure. Then carefully flip the vent to 'Venting' for a fast steam release. Wait for all the pressure to go down before opening the lid.
05 - Fish out the sage sprigs, then blend the soup until it's silky. Use an immersion blender, or blend in batches with a regular blender (watch out for hot soup!).
06 - Stir in the coconut milk—you'll get a creamy texture this way.
07 - Taste, then add more salt, pepper, or cayenne if you'd like to tweak the flavor.
08 - Ladle the soup into bowls while it's hot. Sprinkle on your favorite toppings like bacon bits, herbs, or roasted pumpkin seeds.

# Notes:

01 - This soup is gluten-free and vegan-friendly by default.
02 - Skip or add more spices depending on your taste.
03 - For more heat, sprinkle in more cayenne.
04 - To make the soup creamier, you could add more coconut milk or use another plant-based creamer.

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