Step 1

Begin by preparing the ingredients. Peel and remove the seeds from the butternut squash and dice into about ½-inch cubes. Peel and dice the shallot. Peel and mince the garlic. Remove the tops and ends from the celery and chop. Peel and cut the carrots into about ¼-inch rounds. Peel the ginger and grate. Remember the soup will be blended so the size and shape of the cuts are not too important.

Step 2

Add the butternut squash, carrots, celery, shallot, garlic, ginger, pear, minced sage, coconut sugar, salt, and spices to the basin of the Instant Pot. Top with broth (the coconut milk will be added after cooked and blended) and stir. Before replacing the lid top with thyme sprigs. Select the manual setting and set it to high pressure. Set the time to 12 minutes, then close the lid and valve. If your Instant Pot has a "Soup/Broth" setting, this will also work.

Step 3

Once finished cooking, release the pressure based on the manufacturer's instructions.

Step 4

Remove the thyme sprigs. Gently run fingers down each sprig to release the leaves into the basin and discard the woody pieces.

Step 5

Using an immersion blender, blend the soup until the contents are fully pureed. Be careful as the soup will be very hot. You can also do this by using a high powdered hot/cold blender. You may want to allow the soup to cool slightly before transferring it to the blender pitcher.

Step 6

Once pureed, add in the coconut milk and stir until it is no longer visible.

Step 7

Serve hot, topped with pepitas, chopped chives, and a swirl of coconut cream.

Step 8

Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.