Fall Butternut Squash Soup

Ingredients:
Millet:
1 cup millet
1 2/3 cup vegetable broth
Place in instant pot using manual setting for 12 minutes.

While the millet is cooking broth sauté the onions, celery, and garlic
2 stalks celery, diced
2 onions, diced
6 cloves garlic, minced
1/3 cup vegetable broth

When the vegetables are soft pour the vegetables into the instant pot of millet along with
1 apple, cored and diced
1/4 cup apple sweetened cranberries, minced
4 TBS fresh sage, rolled and chopped
2 TBS fresh thyme
butternut squash (1 medium), peeled and diced
6 cups vegetable broth
1 quart, canned tomatoes
1 TBS cumin
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp turmeric

set the Instant Pot to slow cook for 5-6 hours.