Description
So incredibly easy and SO good! A touch of decadent coconut milk to make it oh so creamy, a slight sweet taste from the caramelized pear, plus a hint of fresh herbs makes this the cozy fall and winter meal!
Ingredients
Scale
- 1 medium sweet onion, thinly sliced
- 4 cloves of garlic, minced
- 2 tbs of ghee
- 2 stalks of celery, chopped
- 1 anjou pear, diced
- 1 butternut squash, peeled and diced
- 4 cups of vegetable broth
- 1 cup of coconut milk
- 1 tsp thyme
- 1 tsp sage
- salt and pepper to taste
- 1/4 tsp nutmeg
- Pumpkin seeds for garnish
Instructions
- Prep and chop all of the veggies
- Set the Instant Pot to SAUTE mode. Once it reads HOT add the ghee and onion. Saute the onion until softened (about 5 minutes). Add garlic and the pear. Saute for a few more minutes or until fragrant.
- Add butternut squash, spices, broth,and coconut milk.
- Set to MANUAL mode and pressure cook for 10 minutes. Allow to naturally release for 5 minutes.
- Using and immersion or regular blender. Blend the soup until smooth and creamy.
- Serve with pumpkin seeds and an extra drizzle of coconut milk for garnish!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Whole30
- Method: Instant Pot
- Cuisine: Vegetarian