Instant Pot Butternut Squash Soup

As I mentioned in my last post, I a huge fan of soup.  I also greatly appreciate how quick Instant Pot makes things, and so this recipe was made for me!  I got the original recipe from here, but I made a few slight changes, mostly to make it vegan and add more veggies.  

Ingredients:

• 2.5 lbs. butternut squash, chopped into small chunks
• 1 onion
• 2 granny smith apples
• 2 carrots, cut into large chunks
• 3 stalks of celery
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 2 bay leaves
• 1 tablespoon curry powder
• 1/2 teaspoon cinnamon
• 1 teaspoon ginger
• 1 tablespoon garlic
• 2 cups vegetable or chicken broth
• 1 14-oz. can coconut milk

Add everything but the coconut milk to the Instant Pot and cook on high pressure for 30 minutes.  Natural release for 10 minutes then vent the pressure.  Remove the bay leaves and add the coconut milk.  Using an emersion blend, blend the soup until smooth.