About the Recipe
Flavors of fall in a hearty & nutritious soup!
1 medium butternut squash, quartered (I peeled but you can leave peel if you prefer)
2 cups chopped carrots
4 garlic cloves, peeled
1 onion, large, diced
1 bay leaf
1-2 tsp spices of choice (here using pinch of cinnamon, cloves and loads of cumin)
Salt & pepper to taste (before serving)
1 litre vegetable or chicken broth
1 tbsp olive oil
1 can coconut milk, full fat (you can replace with other milk or 1/2 cup cream or 1/2 butter stick)
Seeds or nuts of choice to top.
Set pot on sauté, heat the oil and cook the onion and garlic until soft and fragrant.
Add squash and carrots and mix. Let cook for 2 mins.
Add broth and spices / herbs and set to pressure cook for 10 mins.
You can wait 10 mins after it's done before venting or let pressure to release naturally.
Remove bay leaf if using.
Set to sauté again (or transfer to a stovetop pot) and stir in milk (or butter if prefer), and let simmer for a few mins until bubbles. You can skip this step milk and just serve with cream, butter or yogurt.
Season with salt and pepper.
Top with seeds or nuts of choice.