Instant Pot Butternut Squash and Apple Soup

Instructions:

1. Step 1:

   Finely chop the onion. Cut butternut squash into 1-inch cubes (if using whole). Cut the apples into 1-inch chunks (peel if desired for a smoother texture).

2. Step 2:

   Press the sautee button and let the Instant Pot heat up. Once hot, add the olive oil. Add the onion and cook until it starts to soften, 3 to 4 minutes, stirring occasionally.

3. Step 3:

   Add the garlic, stir, and cook for an additional 1 minute, until fragrant. Add butternut squash and cook another 5 minutes to soften.

4. Step 4:

   Add broth, dried sage, apple, smoked paprika, and a pinch of salt. Stir to combine, then close and lock the lid. Set the Instant Pot to manual, high pressure for 10 minutes.

5. Step 5:

   After cooking, let the pressure release naturally for about 10 minutes, then use the quick-release method according to the manufacturer's instructions. Carefully remove the lid.

6. Step 6:

   Puree the soup using an immersion blender or transfer it to a blender or food processor in batches to achieve a smooth consistency. Blend to a very smooth consistency or leave slightly chunky, to your preference.

7. Step 7:

   Stir in cashew milk, taste, and add salt and pepper as needed. Top with sliced almonds and a sprinkle of smoked paprika. Serve with slices of baguette.