Ingredients
- olive oil
- 1 onion
- carrots and celery (optional)
- 1/2 chipotle pepper
- 1 clove garlic
- 1-2 tsp dried sage
- 1 tsp cumin (or more)
- 3 cups broth (I used 2 cups mushroom broth + 1 cup water)
- 1 butternut squash (peeled and cubed)
- 1 kabocha squash (peeled and cubed)
- 1 apple
- 1 can coconut milk (or 1 cup cream)
- salt & pepper
Directions (for electric pressure cooker)
- Sauté onion in olive oil. Add carrots and celery (optional).
- Add chipotle pepper, garlic, sage, and cumin (use a whole pepper if you like a little heat).
- Add broth.
- Scrape bottom of pan to loosen the spices.
- Add squash and apple.
- Cook on high pressure 10 - 12 minutes and allow to release naturally for 10 minutes.
- Add coconut milk and use a stick blender to puree.
- Add salt and pepper to taste.
- Enjoy!
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