Butternut squash soup; and recipe

Decant into jars. Cool in a water bath and refrigerate.

 

I got four of these 250 ml jars from one batch. That'll do.

 

Give away to your neighbors!

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Butternut Squash Soup – Pressure Cooker Version

 

500 ml stock

4 cloves garlic – smashed

1 carrot – peeled and diced

1 onion – diced

1 stick of chopped celery

1 apple – cored and diced

1 butternut squash – medium size, peeled, de-seeded and chopped

Sage – fresh if poss, dried otherwise

Salt to taste - about 5 ml

Black pepper – as much as you fancy

Cayenne pepper – optional, but worth at least 1/2 tsp

Pinch of ground cinnamon

Pinch of nutmeg

Can of coconut milk

A glug of oil - 1 or 2 tbspn, to help carry flavor

———-

Put everything except coconut milk into the pot, give a stir, and put the lid onto the Instant Pot

Set to pressure cook for 8 minutes

When done, release the pressure and blitz in place

Stir in the coconut milk

Serve with some nice bread, add some grated cheese, or set aside for storage

 

 

 

Done