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Herbaceous Squash Soup

Delicious! Herbaceous! Creamy!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

  • 2 each Yellow Squash - medium
  • 1 each Acorn Squash
  • 5 clove Fresh Garlic
  • 2 cup Water
  • 1 can Coconut Milk
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 1 Pinch Red Pepper Flakes
  • 1 Sprig Fresh Thyme

Equipment

  • 1 Instant Pot

Method
 

  1. Combine chopped yellow squash, halved acorn squash (with seeds scooped out), water and garlic into Instapot and cook for 20 minutes.
  2. Scrape the cooked acorn squash out of shell. Remove shell.
  3. Keeping remaining squash in the Instapot, add coconut milk, herbs, salt, pepper, and red pepper flakes to taste.
  4. Blend with an immersion blender and top with more dill and/or green onions to taste.

Notes

If there happen to be any leftovers, this will freeze beautifully.