Instapot butternut squash, carrot and apple soup 1sp

 

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

Directions:

1. put the oil in the instapot insert and set pot to saute. 
2. Add onions and cook until softened.
3. add all other ingredients except the almond milk
4. Set instapot to high pressure for 10 minutes and let naturally depressurize for 10 minutes.
5. Carefully set the pressure knob to quick release.

Add milk and then use immersion blender to to puree.