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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Instant Pot Butternut Squash Soup Recipe

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This recipe for Instant Pot Butternut Squash Soup, by , is from The Bill and Deb DeWitt Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debora DeWitt


2 cups vegetable or chicken stock
4 cloves minced garlic
2 carrots, peeled and diced
1 tart apple, cored and diced and/or or 1 sweet potato peeled and diced
1 medium butternut squash, peeled, seeded and cut into 1-2 inch chunks
Fresh sage (or dried sage)
1 white onion, diced
1/2 teaspoon kosher salt, to taste
1/4 teaspoon freshly-ground black pepper, or more to taste
1/8 teaspoon ground cayenne pepper, or more to taste
pinch of ground cinnamon and nutmeg
1/2 cup of canned unsweetened coconut milk (to add after cooking)
ganish with salted roasted pecan pieces, cocunut milk, cayenne, or smoked paprika

1. Set aside coconut milk and garnishes.
2. Add all other ingredients (stock, garlic, carrots, apple, sweet potato, squash pieces, sage, diced onion, salt, black pepper, cayenne pepper, cinnamon, nutmeg. Toss to combine. Close lid securely and set vent to "Sealing."
2. Press "Manual" then press "Pressure" until "High Pressure" is lit. Adjust time to 8 minutes. Cook.
3. Let the pressure cook vent naturally, or place a wet wash cloth over the vent and turn vent to "Venting" for quick release. When the valve drops, remove the lid.
4. If using fresh sage, remove the sage sprig.
5. Stir in the coconut milk
6. Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt, pepper and cayenne if needed.
7. Serve warm, with optional garnishes if desired.

May be frozen up to 3 months.
This recipe can also be cooked in a stock pot. Cook with the lid on until all ingredients are soft.




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