Step 1

Cut the butternut squash in half, and remove the seeds.

Step 2

Place each half on a trivet in the Instant Pot. If you have a tall trivet, you can stack them. Add 1 cup of water.

Step 3

Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes.

Step 4

Remove squash and peel skin away. Set aside.

Step 5

Set the Instant Pot to sauté and add oil. Once oil is hot add the cubed apples to the pot.

Step 6

Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.

Step 7

Add the broth, butternut squash.and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.

Step 8

Pour soup into a food processor (or use an immersion blender) and blend until smooth.

Step 9

Serve with cracked pepper and or coconut milk as desired.