A cozy favorite!
Serves: 8, Prep Time: 20 minutes, Total Time: 55 minutes.
2 cups vegetable stock
2 cloves garlic (peeled & minced)
1 carrot (peeled & diced)
1 apple (cored & diced)
1 medium uncooked butternut squash
1 small white onion (peeled & diced)
1/8 tsp. cayenne pepper (or more to taste)
1-2 chai tea bags
kosher salt and black pepper (to taste)
1 cup canned (unsweetened) coconut milk
Add vegetable stock, garlic, carrot, apple, butternut squash, onion, cayenne to the bowl of an Instant Pot. Toss to combine. Then nestle a chai tea bag (or use two, if you'd like extra chai flavor) into the mixture so that it's completely submerged in the broth. Close lid securely and set vent to "Sealing."
Press "Manual" then press "Pressure" until the light on "High Pressure" lights up, then adjust the +/- buttons until the time reads 30 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to "Venting" just to release any extra pressure that might still be there, then remove the lid.
Remove and discard the chai tea bag.
Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two small batches into a traditional blender, and puree until smooth, being very careful when working with hot liquid). Stir in the coconut milk until combined. Then taste, and season with a few generous pinches of salt and pepper as needed. (Feel free to add in more cayenne too, if you'd like).
Serve warm, topped with your desired garnishes. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.