Instant Pot Butternut Squash Soup
Use your Instant Pot--or any other pressure cooker--to whip up this healthy butternut squash soup. Anjou pears add sweetness, while the soup gets creaminess and a wonderful flavor from light coconut milk, and a bright, fresh kick from ginger, cilantro and lime. Finishing the soup with whole-milk yogurt adds a nice richness, but you can skip it to keep the soup vegan. (Allow the soup to cool slightly before stirring in the yogurt so it doesn't curdle.) This soup would be equally delicious chilled.
To make ahead: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat and stir in yogurt just before serving.
3 fat, 1 starch, 1/2 fruit, 1/2 vegetable