Come to Pressure and Natural Release25 minutesmins
Total Time35 minutesmins
Servings: 6Servings
Calories: 124kcal
Ingredients
1large carrotcut into chunks
1large Granny Smith applecored, peeled, and diced
¼cupwhite onioncut into chunks
½teaspoonground ginger
½teaspoonground cinnamon
½teaspoonground nutmegor to taste
2 ½cuplow sodium vegetable brothor chicken broth
2large acorn squashcut in half
½cupfull-fat coconut milk
Salt and pepper
Instructions
Place the chopped carrot, apple, onion, ginger, cinnamon, nutmeg, salt, and broth into the stainless steel liner.
1 large carrot, 1 large Granny Smith apple, ¼ cup white onion, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 2 ½ cup low sodium vegetable broth
Set the trivet on top of the vegetables. Then place the squash halves onto the trivet. Close the lid, and set the valve to sealing. Press the manual (pressure cook) button, and adjust the time to 5 minutes. After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure.
2 large acorn squash
Carefully open the lid, and use tongs to remove the squash and trivet. Let the squash cool for about 10 minutes or until it’s easy to handle.
Use a spoon to scoop the seeds out of the squash. Discard or save for another use. Then, carefully 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.
½ cup full-fat coconut milk
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 cup of acorn squash soup. Furthermore, it does NOT include the extra coconut milk and toasted pumpkin seeds seen in the photos as garnish (toppings). The squash soup can be stored in your fridge, in a sealed container, for up to 3 days.