I don't mean to brag, but I make the BEST butternut squash soup. In fact, it's so good that I don't even have a decent picture of it. As soon as a batch is done, we sit down to eat it so quickly that I don't bother to take a photo. Pair it with a gluten-free grilled goat cheese sandwich - heaven!
If you follow me at all, you know I'm not really a recipe person. I tend to fly by the seat of my pants and cook by instinct. But this is the general recipe for the soup in an InstantPot:
1 large butternut squash, peeled and cubed
2 red apples of your choice, peeled and cubed
3/4 yellow onion, diced
6 cloves garlic, diced
1 TB ghee
3 to 4 cups low sodium vegetable broth (enough to almost cover the squash and apples in the instant pot)
1 tsp sea salt
1/2 tsp pepper
1 to 2 tsp of nutmeg
1/2 tsp chili powder
1/2 can of coconut cream (or all of the cream out of a can of full fat coconut milk)
Set the InstantPot to saute and add the ghee, onion & garlic. Stir and saute until translucent. Add a handful of apple chunks and a handful of butternut squash chunks and lightly brown.
Pour about 1/2 a cup of the veg broth into the pot and scrape the bottom to deglaze. Add the remainder of the apple and butternut squash. Add veg broth to not quite cover squash/apple. Add seasonings and give a little stir. Seal and set the InstantPot to cook on high pressure for 6 minutes. Quick release the pressure when the time is up.
Add the coconut cream and blend with an immersion blender. Alternatively you can transfer in batches to a blender - but be really careful of the steam!
Serve with a little sprinkle of cinnamon on top. Enjoy!
Cathy McCann is a functional nutritionist, coach, writer, speaker and meditation teacher, who is passionate about health and guiding people through the journey of healing.