1butternut squashpeeled, chopped & deseeded (see note for easy way to cut)
2applespeeled and chopped
14ozunsweetened coconut milk
3ozgoat cheeseyou can use cream cheese if you prefer
2Tablespoonshoney or enough to adjust sweetness to your liking
Garnish: pepitasgoat cheese, parsley, parmesan
Plug Instant Pot in and turn dial to saute. When temperature is reached, add olive oil, onion and bell pepper and saute until softened, about 3 minutes.
Add in garlic and ginger and continue cooking for an additional minute.
Press cancel and turn off IP.
Add prepared fruit and vegetables, vegetable broth, coconut milk and spices. Stir.
Place cover on IP and lock into place. Cook on high pressure for 8 minutes.
Depressurize with a natural release for 10 minutes then a quick release. When completely depressurized, remove cover.
Add parmesan cheese and goat cheese and stir.
Using an immersion blender, puree soup until smooth. If using a blender, do in small batches so that liquid does not explode from build up of steam.
Serve in bowl and garnish with a swirl of goat cheese or cream cheese, a sprinkle of pepitas and a parsley sprig.
Expert Tip: To help peel & cut butternut squash, which is extremely tough, puncture skin all over with a fork. Cut off both ends and bake in microwave, on high, for 3-1/2 minutes. Allow to cool slightly then peel, remove seeds and chop. This additional step does not cook the squash or change the flavor.