Butternut Squash Soup

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.