Butternut Squash and Apple Soup
Servings 4
Ingredients
- 1 quart vegetable broth
- 1 butternut squash peeled, seeded, and diced
- 2 apples peeled, cored, and diced
- 1 onion diced
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon ginger powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne
Instructions
Instant Pot or other pressure cooker:
- Combine all ingredients in pot and set on manual for 5 minutes. NPR for 10 minutes, then quick release.
- Use an immersion blender to puree.
Conventional:
- Combine all ingredients in a large pot.
- Bring to a boil, lower heat, and simmer until squash and onions are soft.
- Use an immersion blender to puree.
Rosh Hashanah Menu | Adventures of a Vegan Military Wife
[…] Butternut Squash and Apple Soup […]