Servings: 8

1 large butternut squash, peeled, seeds removed, and cut into chunks 1 large butternut squash, peeled, seeds removed, and cut into chunks
2 large green apples, peeled, cored, and cut into large chunks 2 large green apples, peeled, cored, and cut into large chunks
1 teaspoon kosher salt 1 teaspoon kosher salt
1/4 teaspoon white pepper ¼ teaspoon white pepper
1/4 teaspoon freshly grated nutmeg ¼ teaspoon freshly grated nutmeg
1 large bay leaf 1 large bay leaf
8 cups vegetable stock 8 cups vegetable stock

1. Place the squash, apples, salt, pepper, nutmeg, bay leaf, and stock in the inner pot of the INstant Pot. Secure the lid.
2. Press the Manual or Pressure cook button and adjust the time to 8 minutes.
3. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
4. Allow the soup to cool slightly, and then transfer, in batches if necessary, to a large blender and blend until smooth. Alternatively, use an immersion blender to blend the soup to your desired consistency.
5. Allow to cool slightly before ladling into bowls to serve.

Calories: 74 Fat: 1g Protein: 3g Sodium: 1157 mg Fiber: 2g Carbs: 17g Sugar: 8g  Calories: 74 Fat: 1g Protein: 3g Sodium: 1157 mg Fiber: 2g Carbs: 17g Sugar: 8g