Ingredients
1 medium sized Butternut Squash OR 8 cups butternut puree
2-15 oz Cans Pumpkin Puree OR 1 Medium sugar pie pumpkin, or 4 cups fresh pumpkin puree
1 1/2 Cup Water
2 cups Vegetable Broth
1 1/2 cup Apple Cider
1 1/2 cups unsweetened almond milk
2 tbsp Honey
1 tsp Curry Powder
2 tsp Cinnamon
2 tsp Salt
1/2 tsp Black Pepper
1/4 Cup Cream, or non dairy milk, Pumpkin Seeds and slivered dates all make good garnishes for this soup
Instructions
Cut the UNPEELED butternut and pumpkin into large chunks and place them into the instant pot on the insert tray or a steamer.
Pour 1 1/2 Cup water into the instant pot and lock the lid with the steam vent closed.
Press the manual function on your instant pot and set the time to 5 minutes. Quick release.
Open the lid and remove the cooked squash pieces to a silicone matt or clean cutting board. (KEEP The COOKING WATER IN THE POT)
Allow the squash to cool about 10 minutes(Or peel immediately using the silicone mitts to handle the squash). Remove peels easily with a knife.
Return the puree to your instant pot with the retained cooking water and mash with a potato masher, electric mixer or immersion blender. Or blend the peeled chunks in your blender with the cooking water.
In your instant pot, combine butternut squash puree, pumpkin puree, vegetable broth, apple cider with the retained cooking water already in your pot.
Stir the almond milk, honey and spices into the cooked soup.
Serve if the soup is warm to your liking. Further warm the soup on saute function on high heat stirring often so it doesn't burn(or warm in your microwave a soup bowl at a time. (that's what we do).
Garnish with pumpkin seeds, coconut or almond milk and cinnamon as desired.
Add all ingredients to the instant pot-except any CANNED puree and garnishes
Lock the lid and seal the steam vent. Press the manual function and set for 10 minutes. Quick release.
Use an immersion blender to blend the soup smooth or put it through your blender in batches. Add in your canned puree if using and stir it all together.
Garnish with date slivers, pumpkin seeds and non dairy Almond milk as you prefer.