1mediumbutternut squash peeled, seeded, and cut into 1 inch cubes{about 2 pounds}
2Gala apples, peeled, cored, and cut into 1 inch chunks
2cupsvegetable stock
1teaspoondried sage
.33cupCashewMilk
sea salt and black pepper, to taste
toasted almond slices and paprika, to garnish
Instructions
Press the Sauté button and allow the inner pan/liner to heat up. When HOT shows up on the display, add the olive oil.
Add the onion and cook until the onion starts to soften, about 3 minutes, stirring occasionally to keep them from burning.
Add the garlic, stir and cook for one additional minute. Add the butternut squash and cook for another 5 minutes to soften.
Add the vegetable stock, apples, and sage.
Press the Cancel button, stir to combine, and secure the lid. Make sure the knob is in the Sealing position. Press Manual and adjust the time to 10 minutes using the + and – buttons.
When the pot beeps, allow the pressure to release naturally, about 15 minutes. Remove the lid.
Carefully puree the soup with an immersion blender until smooth.
Stir in the CashewMilk. Taste for seasoning and adjust as needed. Ladle the soup into a bowl and garnish with toasted almonds and paprika.
Notes
The soup can also be blended in a food processor or blender, just make sure to vent the top so it doesn’t explode.
I used CashewMilk, but CoconutMilk {in a box} would work as well. Yes, even regular milk would work if you prefer.
For those of you that like things spicy, sprinkle some cayenne or chipotle pepper on top.
I love Gala apples, but any sweet-tart apple will work…Pinata, Pink Lady, etc.