Butternut squash soup

Butternut squash keeps a long time on the counter (up to February here). If you want to keep is longer, it can be pressure canned. It can only be safely pressure canned in cubes, not as a purée, because the heat can't penetrate dense purée. I store carrots in sand and apples in the veggie drawer of my fridge. I haven't had much luck with storing onions so I usually chop them and freeze them in portions. So, I usually have everything on hand for this soup during the winter.

Ingredients:

• 2 cups vegetable stock
• 2 cloves garlic minced
• 1 carrot, diced
• 1 apple, diced
• 1 L jar of butternut squash
• 1 bunch of sage
• 1 onion
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp cayenne
• cinnamon and nutmeg 
• 1 small can of coconut milk

Instructions:

• ​Put everything in the instant pot and pressure cook on high for 8 minutes -or- simmer on the stovetop until fruits and veggies are tender
• If you remember, take out the sage (I always forget...)
• Add coconut milk and blend with immersion blender (or traditional blender in batches).