Butternut Squash Pressure Cooker Soup

Ingredients

• 1 large butternut squash (about 3 lbs), peeled and cubed
• 1 onion, roughly chopped
• 2 cloves garlic, smashed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tsp curry powder
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper
• Pepitas and a drizzle of coconut milk for serving

Instructions

1. Add squash, onion, garlic, coconut milk, broth, curry powder, cinnamon, and nutmeg to the pot. Stir.
2. Pressure cook on high for 8 minutes, then quick release.
3. Blend with an immersion blender until smooth.
4. Season with salt and pepper. Serve topped with pepitas and a drizzle of coconut milk.