Butternut Squash Soup (recipe from Julie McKeon)
1-2 t. minced garlic
1 Costco pkg butternut squash
1 small sweet onion, quartered 1 extra large (or 2 small) peeled
8 T butter, separated and cubed yam(s)
about 4-5 c. Chicken broth
1 can coconut milk (optional)
1-2 sweet potatoes peeled and cut in chunks (about 2”)
5-6 small/medium sweet apples, peeled and quartered spices/seasonings
In your instant pot Sauté garlic & onion in butter (about 3-4T) until onion is clear. Add broth (I use water and the chicken base from Costco), apples, squash and yams (aka sweet potatoes…the orange on the inside kind). I just kind of fill the pot). Add seasonings. I love using herbs d’provence, kosher or Himalayan pink salt and cracked black pepper to taste. Use the manual mode for 25-30 min on high pressure. Blend all ingredients well. You won’t have room in your blender for all of it, so just blend in stages and add to a large pot on the stovetop. Add coconut milk to desired consistency. Mix well and add a few dashes of nutmeg and cinnamon and more seasonings to taste. You can also add more coconut milk, broth, cream, brown sugar, etc to get the texture/flavor you like!
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