Butternut squash, carrot and apple soup Serves 10 at 1 1/4c
- 9 cups of butternut squash cut into cubes
- 1 tbsp of oil I used olive oil
- 1 cup of chopped onion
- 3 carrots diced
- 1 apple peeled and diced
- 4 cups of low sodium broth either vegetable or chicken
- 1 tbsp of maple syrup
- 1 1/2 tsp salt
- 1 1/2 tsp sage dried
- 1 1/2c almond breeze original unsweetened or other milk
- put the oil in the instapot insert and set pot to saute.
- Add onions and cook until softened.
- add all other ingredients except the almond milk
- Set instapot to high pressure for 10 minutes and let naturally depressurize for 10 minutes.
- Carefully set the pressure knob to quick release.