We are in the midst of Fall, aka Soup Season. One of my favorite soups I have made so far has been Butternut Squash. I added my own twist on it for extra veggies for my baby (not bad for us too!).
Bonus: the squash was from our garden and apples were from our local farmer's market. I am hoping we can grow sweet potatoes soon, they are one of my absolute favorite foods!
Note: I used an instant pot, it makes soups so much easier and quicker.
Ingredients
1 medium squash (chopped)
4 gloves garlic (chopped)
1 carrot (chopped)
1 medium sweet potato (chopped)
1 apple (chopped, Granny Smith)
1 white onion (chopped)
1 tsp salt
1/4 pepper
1 tsp cinnamon
1/2 tsp pumpkin spice (or nutmeg)
1 cup coconut milk (unsweetened)
2 cups of vegetable broth, as needed
Instructions
Turn instant pot to sauté and add olive oil. When oil is hot, add onion and allow to soften (2-3 minutes). Then add garlic for a minute. Turn off sauté.
Pour in a cup of broth, so it will be able to scrap off any pieces that may be stuck to the pan. Then add remaining broth and ingredients. Stir.
Put top on instant pot, make sure valve is turned to sealing position. Set cook time to 10 minutes at high pressure.
Once done, allow the instant pot to naturally release pressure. Then turn the valve to venting position.
Once done, you can blend soup using an immersion blender or put it in batches in a blender (be careful because soup is hot). Then add coconut milk and stir.
You can add toppings as you'd like (red pepper flakes, coconut milk, roasted squash seeds).