Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Apple
  • 1 Butternut squash, Whole
  • 1 Ginger powder or pureed ginger

• Canned Goods

  • 4 cups Chicken broth or vegetable broth

• Oils & Vinegars

  • 1 Olive oil

Found on themamamaven.com

Description

Ingredients

• Ingredients:
• Whole butternut squash, peeled and cut up into smaller cubes
• 1 apple, peeled and cut up
• Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket)
• 4 cups chicken broth or vegetable broth
• Olive oil to taste

Directions

• Hit the sauté button on your Instant Pot to pre-heat it.
• When you see the word HOT, add the olive oil and add some of butternut squash cubes and brown ever so slightly for around 5 minutes.
• Then add the rest of the squash and the rest of the ingredients.
• Close and lock the Instant Pot.
• Press manual and then use + to add 10 minutes high pressure cooking time.
• When the time is up, open using Quick Release (release the pressure instantly by pressing cancel and then twisting the venting knob).
• Puree the mixture by either using an immersion blender right in the instant pot or take the mixture and put it into a blender, like my trusty Vitamix.