1 apple, medium
1 butternut squash, medium (about 3 pounds)

1 large clove garlic, minced
1 yellow onion, diced
1/2 tbsp cooking oil

1/8 tsp cayenne pepper
1/4 tsp ginger
1/4 tsp cinnamon, ground
1/4 tsp nutmeg, ground

3/4 cup coconut milk, canned (use full fat for a creamier soup)
2 cups vegetable (or chicken) broth

Pumpkin seeds, chopped (for garnish, if you like)

Instant Pot Instructions:

1. Peel the butternut squash (go around twice with a vegetable peeler), scoop out the seeds and cut into about 2” cubes. Set aside.
2. Peel, core and chop the apple. Set aside.
3. Sauté the oil, onion and garlic in the Instant Pot, using the sauté function for about 3-4 minutes, or until fragrant.
4. Add the butternut squash and apple. Sprinkle on spices and pour in broth. Stir to mix.
5. Cook on high pressure for 10 minutes. Then, quick release.
6. Let cool for about ten minutes. Blend the soup, either using an immersion blend or a regular blender (in batches if needed). Be careful as it will still be hot.
7. To serve, garnish with a little extra coconut milk (or sour cream), and pumpkin seeds.

Stovetop Instructions

1. 1. Peel the butternut squash (go around twice with a vegetable peeler), scoop out the seeds and cut into about 2” cubes. Set aside.
   2. Peel, core and chop the apple. Set aside.
   3. Saute, over medium-high heat, the oil onion and garlic for about 3-4 minutes, or until fragrant.
   4. Add the butternut squash and apple. Sprinkle on spices and pour in broth. Stir to mix.
   5. Bring to a boil, then reduce to simmer for about 15-20 minutes, or until squash is tender.
   6. Let cool for about ten minutes. Blend the soup, either using an immersion blend or a regular blender (in batches if needed). Be careful as it will still be hot.
   7. To serve, garnish with a little extra coconut milk (or sour cream), and pumpkin seeds.