Butternut Squash Soup

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Total time: Approximately 1 hour.

Note: You will need a pressure cooker and a blender for this recipe.

Ingredients:

2 cups vegetable stock

4 cloves garlic, peeled and minced

1 carrot, peeled and roughly chopped

1 Granny Smith apple, cored and roughly chopped

1 medium (about 3–4 pounds) butternut squash, peeled, seeded and diced

1 white onion, peeled and roughly chopped

1/2 teaspoon salt

1/4 teaspoon freshly-ground black pepper

Pinch of ground cinnamon and nutmeg

1/2 cup canned (unsweetened) coconut milk

Directions:

Step 1: Preheat your oven to 400 degrees Fahrenheit.

Step 2: Skin your butternut squash, cut off the ends, and cut it in half the long way.

Step 3: Remove the seeds with a spoon.

Step 4: Place on a baking tray and coat it with olive oil.

Step 5: Once the oven is at 400 degrees place the butternut squash in and roast for 25 to 30 minutes.

Step 6: Remove and let it cool down until you can handle it with your hands.

Step 7: While the squash is cooling, place all your other ingredients except for the coconut milk, in a pressure cooker. Mix with a spoon.

Step 8: Roughly cut your butternut and add it to the pressure cooker.

Step 9: Set the pressure cooker on soup setting and cook for approximately 15 to 20 minutes keeping the steam in the pressure cooker.

Step 10: Once complete, remove the lid and place an immersion blender in the pressure cooker to blend everything together.

Step 11: If you don't have an immersion blender you can also put all of your ingredients in a regular blender to blend once it cools down.

Step 12: Add in your coconut milk and stir in.

Step 13: Enjoy.

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