Equipment
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
Instructions
- Combine chopped yellow squash, halved acorn squash (with seeds scooped out), water and garlic into Instapot and cook for 20 minutes.
- Scrape the cooked acorn squash out of shell. Remove shell.
- Keeping remaining squash in the Instapot, add coconut milk, herbs, salt, pepper, and red pepper flakes to taste.
- 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.