Sweet Butternut Ginger Soup With Maple Cinnamon-Instant Pot

Ingredients

• 32 oz vegetable broth
• 64 oz of chopped butternut squash (I used 2 -32 oz bags from Trader Joe's)
• 1 tbsp cinnamon
• 1/3 cup maple syrup
• 1 can coconut milk
• 1/2 tsp nutmeg
• 1/2 tsp sea salt
• 1/2 tsp red pepper
• 1 small slice of fresh ginger(size of a dime)
• 1/2 red onion, chopped
• 2 fresh persimmons, ripe
For garnish
• 2 tbsp fresh pomegranate seeds
• 2 tbsp toasted pistachios
Maple Cinnamon Butter Toast
• Gluten free bread, sliced
• 1/4 cup vegan butter
• 3 tbsp maple syrup
• 2 tbsp cinnamon
• 2 tbsp coconut sugar

Instructions

Instant Pot Directions
1. Add all ingredients to Instant Pot.
2. Set to high pressure, 5 minutes.
3. When Instant Pot is finished, QR, quick release, pressure.
4. After soup cools, blend with small hand blender until smooth.
5. Top with pomegranate seeds and toasted pistachios.
Maple Cinnamon Butter Toast
6. Mix melted vegan butter and maple syrup. Spread on bread
7. Mix cinnamon and coconut sugar.
8. Sprinkle on bread
9. Toast in toaster oven until slightly toasted.
10. Serve with soup.
Stovetop Directions
11. If you are not cooking in an Instant Pot, add all ingredients to large soup pot, and bring to a boil. Reduce heat and simmer for 45 minutes. Allow soup to cool, and blend with hand blender. Top with pomegranate seeds and pistachios.