Place whole, uncut delicata squash into insert pot. Add apple chunks. Add bone broth and spices. Make sure rubber ring is in place in the Instant Pot lid, and secure lid, closing steam valve. Choose Manual setting and 8 minutes.
When timer goes off, allow pressure to release naturally for 10 minutes; then press Cancel, place a dish towel over steam valve and open it to release any remaining pressure. Remove lid and insert, so the pot’s contents begin to cool.
When cool enough to handle, place delicata on a plate or cutting board. Cut in half length-wise and remove seeds with spoon. (They come out very quickly and easily.) Place squash halves and pot’s contents (apples, broth and spices) into blender.
Add remaining ingredients: optional slippery elm, gelatin, maple syrup and sea salt. Blend for about 30 seconds, until smooth. Serve with optional toppings, or pour into portable containers for packing in lunches.
Here’s the grass-fed gelatin I use and recommend. You can use the discount code BEAUTIFUL10 at checkout to get 10% off your purchase! 🙂
Here’s the sustainably-grown and harvested slippery elm I buy and use.