Butternut Squash Soup with Coconut Milk

Warm coconut oil in an Instant Pot & saute butternut squash, carrot, onion, & garlic.

Add the spices & saute for another 1-2 minutes.

Stir in the vegetable broth. Secure the lid & set the Instant Pot to manual high pressure for 10 minutes, followed by a 10-minute natural release.

Puree the soup using an immersion blender or transfer the mixture to a blender.

Add coconut milk & stir to combine.

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