This spicy butternut squash soup is smooth and creamy. It's loaded with spices for a bold and flavourful soup!
Course: Main Dish, Side
Author: Belle Omniley
1bagbaby carrotscut in half
1Granny Smith applediced
24ozButternut Squash, frozenIf you opt for fresh squash medium size 3#--peeled, seeded and diced, uncooked
1/4tspblack pepperfreshly ground
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, nutmeg, turmeric, and cumin to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set for soup settings for 30 minutes.
Then allow pressure to vent naturally, and wait until all of the steam has released and the valve has dropped. Remove the lid.
Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt if needed
Serve warm, with your choice of garnishes. Topped here with pumpkin seeds and coconut milk.