Ingredients

1/4 cup olive oil

2 large onions, diced

1 pound butternut squash, peeled, seeded, and chopped

1 pound sweet potatoes, peeled and chopped

3 celery ribs, diced

4 tablespoons fresh sage, minced

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon nutmeg

1/4 teaspoon cinnamon, plus more for garnish

2 cups cauliflower rice

1 can unsweetened coconut milk

4 cups chicken or vegetable broth

Coconut yogurt or plain greek yogurt, for serving

Directions

1.Set your instant pot to sauté, and heat the oil.

2. Add the onions, squash, sweet potatoes, and celery, and cook, stirring occasionally until the onions are translucent.

3. Then add the sage, paprika, salt, black pepper, nutmeg, cinnamon, and cauliflower rice, and sauté an additional minute, stirring frequently, until fragrant.

4. Add the coconut milk and stock, and seal the pot.

5. Cook on high pressure for 10 mins, then release pressure manually.

6. Using an immersion blender, blend until smooth, or transfer to a high speed blender, adding water if the soup is too thick.

7. Taste, and adjust seasoning as desired.

8. Serve garnished with a sprinkle of cinnamon and a dollop of yogurt.

By Tiffany Gush

Adapted from: The plant paradox family cookbook.