Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 3 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 1 medium Granny Smith apple, peeled and chopped
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1/4 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp fresh lemon juice

Instructions:

  1. Set your Instant Pot to the Sauté function. Add the butter. Once melted, toss in the onion, carrots, and celery. Stir occasionally for 4–5 minutes until the onions are translucent. Stir in the garlic and cook for 60 seconds more.
  2. Add the cubed butternut squash, chopped apple, thyme, nutmeg, salt, and pepper. Pour in the vegetable broth, ensuring the squash is mostly submerged.
  3. Lock the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 10 minutes. Once the timer beeps, allow a natural pressure release for 10 minutes before venting the remaining steam.
  4. Switch the Instant Pot to the Off position. Pour in the coconut milk and lemon juice. Use an immersion blender to blend directly in the pot until the soup is completely smooth.