How to cut butternut squash - Check this post to know how to cut butternut squash.
Into the pot add butternut squash cubes, white onions, carrots, green apples, celery, red bell peppers, garlic.
Add salt and pepper to taste.
Pour vegetable stock into the pot.
Cover the lid, ensure the pressure valve is in SEALING position.
Select PRESSURE COOK mode on the pot and adjust the timer to 10 minutes.
Once cooking time is over, manually release pressure by turning pressure valve to VENTING mode.
Open lid, add coconut milk.
Remove sage leaves if you don’t like, I left it on.
Using immersion blender, blend soup into smooth velvety texture.
Ladle out soup into individual serving bowls.
Garnish with any of your favorite ingredients. We swirled a few teaspoons of coconut milk, sprinkled sunflower seeds, dried cranberry and fresh thyme leaves.
Serve warm with crusty bread on the side.