It FINALLY feels like fall here! You know what that means?? Soup season!!! This soup recipe isn't from my family recipe book, but it is one of our favorites now. I will have to add it in! Butternut squash, granny smith apples, carrots, and coconut milk are the star ingredients. I adapted it from a slow cooker recipe that took 4-6 hours to make, to an instant pot recipe that only takes 30 minutes or so. Below are the instructions for both. Enjoy!
Butternut Squash Soup
Ingredients:
2 cups chicken stock
2 cloves garlic, minced
3 carrots, peeled and diced
2 Granny Smith Apples
1 (rather large, but it needs to fit in your pot) butternut squash, peeled*, seeded, diced
1 tsp sage (can use a fresh sprig or dried)
1 onion, diced
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
dash of cayenne
pepper to taste
1 can coconut milk
*prick squash with a fork several times, then microwave for 5 minutes. Let cool and then peel with vegetable peeler.
Directions for Instant Pot:
Add all ingredients except coconut milk to pot. Cook on high pressure for 5 minutes. Add coconut milk. Blend with immersion blender. Serve.
Directions for slow cooker:
Add all ingredients except coconut milk to slow cooker. Cook on high 4-6 hours. Add coconut milk. Blend with immersion blender. Serve.