Adding the hot peppers and the apple is what makes this soup “sweet and spicy”. Feel free to adjust the hot peppers to your liking – the 3 Thai chilli peppers made it quite spicy! 😋🌶 

Ingredients:

1 x carrot, diced
1 x small onion, diced
2 x celery stalks, diced
2 x cloves of garlic, minced 
3 x Thai chilli peppers, whole
1 x small butternut squash, peeled and chopped 
1 x medium apple, diced 
3-4 cups of chicken or veggie broth 
2 sprigs of fresh thyme 

Directions:

In the Instant Pot*, turn on the sauté function. Sauté the carrot, celery and onion for a few minutes. Next, add the garlic, peppers, apple and butternut squash. Sauté for a minute or so. Add the broth and thyme. Set the Instant Pot to high pressure for 14 minutes. Once it’s done, switch the valve to release the pressure. Next, use a hand blender to purée the soup. Enjoy! 

*If you don’t have an Instant Pot, you can make this soup in a saucepan on the stove. 😊