Quick and easy fall soup recipe for the whole family.
6-8
servings12
minutes30
minutes124
kcalQuick and easy fall soup recipe for the whole family.
2 cups vegetable stock
4 cloves garlic, peeled and minced
1 carrot, peeled and diced
1 Granny Smith apple, cored and diced
1 medium (uncooked) butternut squash, peeled, seeded, and diced
1 sprig fresh sage
1 white onion, diced
1 peeled potato, diced
1/2 teaspoon salt, or more to taste
1/8 teaspoon freshly-ground black pepper
1/8 teaspoon ginger
Pinch of ground cinnamon and nutmeg
1/2 cup canned (unsweetened) coconut milk
Optional garnishes: extra coconut milk and a sprinkle of smoked paprika
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, potato, salt, pepper, ginger, cinnamon, and nutmeg to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set vent to “Sealing”.
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all 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. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and ginger if needed.
Serve warm, with optional garnishes if desired.
