Preparing holiday meals consumes lots of energy and kitchen space. Double ovens are filled, stovetops are maxed, and even countertops are crowded. The advent of the Instant Pot has created another vehicle that occupies very little space and offers the bonus of being able to sauté and cook all in one pot! This soup is an ideal starter for your guests to sip while last-minute preparations are underway. Serve it in miniature bowls or shot glasses for a fun twist.
1 sweet yellow onion, finely chopped
1 tablespoon olive oil
4 cloves garlic, minced
1 large granny smith apple, cut into large chunks
1 medium butternut squash, peeled, seeded and chopped into chunks
2 carrots, peeled and cut into large pieces
½ teaspoon salt
½ teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
¼ teaspoon turmeric
1/8 teaspoon cinnamon
2 cups vegetable broth
¾ cup unsweetened coconut milk
Garnishes: toasted pumpkin seeds, smoky paprika, crumbled goat cheese or, for a vegan-friendly option, substitute one of the delicious vegan cheeses on the market such as Follow Your Heart parmesan shreds.
Add oil to instant pot. Using the sauté function, add onions and cook for 2-3 minutes, stirring occasionally. Add garlic and continue to sauté for another 2- 3 minutes, careful not to let garlic burn. Add apple, squash, carrots, salt, pepper, and spices and sauté for 4-5 minutes until vegetables are lightly browned. Add broth, seal lid and set to “Pressure Cook”- high- for 20 minutes. At the end of the cooking cycle, follow manufacturer’s directions for quick release. Once all steam has escaped, carefully remove lid and stir in coconut milk. Blend soup with an immersion blender or transfer to a Vitamix or standard large capacity to puree until a smooth consistency is achieved. Use the pulse function and cover the lid with a dish towel to prevent spattering hot liquid. Ladle into serving bowls, sprinkle with garnishes of your choice. Savor!
