Butternut Squash Soup IP

 from: https://recipesfromapantry.com/
INSTANT POT BUTTERNUT SQUASH SOUP
700 g 1 ½ lb peeled, deseeded and cubed butternut squash
1 carrot sliced
1 pepper deseeded and diced
1 apple cored and diced
4 spring onions scallions sliced
1 tsp garlic puree
1 tsp ground cinnamon
1/2 tsp ground all spice
2 ¼ cups vegetable stock
1/3 cup coconut milk
Salt
INSTRUCTIONS
Add everything to the Instant Pot insert, over your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 7 mins.
When done release the pressure with a quick pressure release, let the soup cool for a few mins, before pureeing with an immersion blender.
Garnish and serve