Butternut Squash, Apple & Sweet Potato Soup

Directions:

1. Peel and remove seeds from the butternut squash, and cut into 1-2 inch chunks
2. Peel, core and chop the apple into 1-2 inch chunks
3. Peel the sweet potato and cut into 1 inch chunks
4. Dice onion and mince the garlic (or use 1.5 tsp of minced garlic)
5. Set the Instant Pot to Sauté mode and add coconut oil, diced onion, and minced garlic.Sauté for 2-3 minutes, stirring occasionally, until the onion becomes translucent.
6. Add chopped squash and sweet potato to the pot. Cook for a few minutes, allowing the squash to slightly soften. 
7. Pour in all remaining ingredients except the coconut milk. Stir well to mix everything evenly.
8. Close the Instant Pot lid manual button and set the time to 10 minutes on High Pressure.
9. Once the cooking cycle is complete, allow the pressure to release naturally.
10. Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup to a large blender in batches and blend until creamy.
11. Add coconut milk, stir  and adjust seasonings to taste.
12. Add parchment paper to your trays
13. Pour soup onto trays
14. Place dividers  (if you choose). We like to use 10 portions per tray
15. Freeze dry (my cycle time was 48 hours)
16. Store in jars for short-term use or in mylar bags for long-term storage