Winter Vegetable Soup
  1. Set your Instant Pot to sauté and pour in the olive oil.
  2. Sauté the celery, carrots, parsnips, butternut squash, and onion for 8 minutes.
  3. Add salt, pepper, nutmeg, herbs and garlic. Sauté for another 2 minutes.
  4. Pour in the broth and coconut cream. Change the Instant Pot setting to Soup and set for 15 minutes.
  5. Let cool for at least 5 minutes, then carefully remove stems and any large pieces of the herbs before serving.