1 teaspoon olive oil
1/2 cup chopped onions (white or yellow)
3-4 garlic cloves, minced
2 pounds butternut squash, peeled, seeded, and cut into chunks
2 green Granny Smith apples, peeled and cored, sliced into chunks
3 cups broth (vegetable or chicken)
13.5-ounce can full-fat coconut milk
1 teaspoon honey
salt and pepper, to taste
1/2 teaspoon cinnamon
1 teaspoon curry powder
Set the Instant Pot to the ‘Sauté’ setting and add the oil and onions. When translucent and fragrant, add the garlic and cook for 2 minutes. Add in the squash, green apples, broth, coconut milk, honey, salt/pepper, cinnamon, and curry powder. Stir; set the pressure cooker to ‘Manual’ or ‘Pressure Cook’ mode for 15 minutes. and cook for 15 minutes. When the pot indicates it has finished, quick release the steam. Open the pot and using an immersion blender, very carefully, blend until creamy. You can also transfer to a high-powered blender. Stovetop Instructions: Add oil and onions to a large pot or Dutch oven on medium-high heat. Sauté until fragrant and translucent; add garlic. Add the squash, green apples, broth, coconut milk, honey, salt/pepper, cinnamon and curry powder. Bring the mixture to a boil, then cover and simmer on medium-low heat for 30 minutes. Use an immersion blender or high-powered blender to blend the soup until creamy.
