Instant Pot Butternut Squash Soup

Instructions

1. 1
   Set the Instant Pot to Sauté and add olive oil. Once hot, add onion and carrots. Sauté for 3-4 minutes, stirring, until softened.
2. 2
   Stir in the minced garlic and cook for 1 minute, until fragrant.
3. 3
   Add cubed butternut squash, salt, pepper, cinnamon, nutmeg, and cayenne. Mix well.
4. 4
   Pour in vegetable broth. Stir to combine and scrape up any bits on the bottom.
5. 5
   Seal the Instant Pot lid, set valve to Sealing, and cook on Manual (High Pressure) for 10 minutes.
6. 6
   After cooking, naturally release pressure for 10 minutes, then do a quick release for any remaining pressure.
7. 7
   Add coconut milk. Use an immersion blender to puree until smooth (or blend in batches in a blender).
8. 8
   Stir in maple syrup if desired. Taste and adjust seasoning. Serve hot, garnished with pepitas, coconut cream, or fresh herbs.