Butternut Squash Soup - WHOLE 30

6 slices Whole 30 approved bacon, cooked and crumbled
6 cups butternut squash, diced
2 large carrots, diced
2 apples, diced
1 leek, rinsed well and chopped
1 clove garlic, minced
1 tsp. fresh sage
1 tsp. fresh thyme
2 cups chicken stock (or more if needed)
1 cup full-fat coconut milk
1/2 tsp. salt
1/4 tsp. black pepper
1 T chicken base

Optional for serving: Fresh chives, chopped

Directions:
1.  Put the squash, apples, carrots, leek, garlic, stock, chicken base and herbs in InstantPot and pressure cook for 6 minutes.  Release steam.
2.  Using immersion blender - blend until smooth.
3.  Add coconut milk and additional stock if a thinner consistency is desired.
4.  Add salt and pepper - or more to taste.
5.  Serve with chopped bacon and chives.

*Recipe adapted from Slow Cooker Meals Made Simple by Katie Bramlett