Butternut Squash, Apple, Coconut Soup

Stovetop instructions

1. Cut squash into small pieces. Saute in olive oil for about 5 minutes, turning often.
2. Dice onion and celery. Add onion and celery to butternut and saute a few more minutes until soft.
3. Core apple and cut into small pieces. Add apple and sage to squash and vegetables and saute a few minutes more.
4. Cover with about 4 1/2 cups of stock (depends on how thick you want your soup).
5. Bring to boil. Reduce heat to medium low. Cook about 30 minutes until squash and vegetables are tender.

Slow cooker instructions

1. Follow about instructions until step 4.
2. Slow cook on low for about 6 hours or high for 3 hours until vegetables are tender.
3. Resume directions above.

Instant pot instructions

1. Follow about instructions until step 4.
2. Carefully attach lid. Turn vent sealing lever to seal.
3. Set instant pot to Manual mode. Adjust pressure to high pressure. Adjust time to 8 minutes.
4. Once cycle is complete, allow slow release for about 10 minutes. Then turn vent lever to release to release the rest of the pressure.

To finish soup *all 3 methods*

1. Add coconut milk. Puree with an immersion blender or in batches in a blender. Add more warm stock as needed to thin to desired consistency. Makes 8 cups of thick soup. More if you like it thinner. Freezes very well.