Pour the ingredients and fresh turmeric into blender. Once blended add everything back to Instapot and add in coconut cream.
Notes
Kitchen Tools I recommend: For the Pressure Cooker I have an Instapot (8 Quart). We get so much use out of it. For the Blender I have the Vitamix and LOVE it. For the pot, when cooking on the stove, I use Le Creuset Signature Cast-Iron Round Dutch Oven 9 quart.
Pro Tip for Cutting the butternut squash. Cut the bottom of the butternut squash just above the bulb. Then lay flat and use a knife to peel the outer layer off. Then chop. Clean out the seeds from the bulbs and add some cinnamon, nutmeg and ghee and roast those off for another side idea.
Pressure Cooker Note: It takes the pressure cooker about 15-20 minutes to get to the right pressure at which point your time of 5 minutes will start cooking. I use this time to prep other food items for the week
I am recommending certain products here because I use them and love them. I am not an affiliate of any of the brands or products I recommend.
Nutrition Information
Serving size: 6 80z bowls
Recipe by Dr. Samantha Hiotakis at https://drhiotakis.com/immune-boosting-butternut-squash-soup/