Pumpkin and Butternut Squash Soup
Ingredients
1
can organic coconut milk
15 ounces
1
can organic pumpkin
15 ounces
1
bag organic riced cauliflower
10 ounces
2-
pound
bag cut butternut squash
32 ounces
2
tablespoons
butter *Kerrygold or raw
1
teaspoon
kosher sea salt
1/8
teaspoon
pepper
1/4
teaspoon
nutmeg
1/4
teaspoon
coriander
Toppings
Raw Pepitas
Dried Cranberries
if tolerable
Pecans
cinnamon
Raw honey
Paprika
Chili powder
Red pepper
Apples
cut into small cubes
Instructions
Place all ingredients in Instant Pot and stir with wooden spoon to combine.
Seal lid and set to Soup.
After the pressure naturally releases use an immersion blender to puree the soup until it is smooth.
Garnish with desired topping (s).
About Post Author
Autumn Lane
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