Acorn Squash Soup
Place the chopped carrot, apple, onion, ginger, cinnamon, nutmeg, salt, and broth into the Instant Pot.
Set the trivet on top of the vegetables. Then place the squash onto the trivet. Cook for 5 minutes with a 10 minute natural release.
Remove the squash and trivet. Let the squash cool for about 10 minutes, then use a spoon to scoop out the flesh and return it to the Instant Pot liner.
Use an immersion blender to blend the soup to the desired consistency.
Stir in the coconut milk, and serve hot.
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