Thursday, January 5, 2017

Instant Pot Butternut Squash Soup

1 butternut squash, peeled and cubed (1 used 1 pkg from coop)
1 large yellow onion
1 box of veg broth (4 cups)
1 Tb. minced ginger
1/4 tsp nutmeg
pinch sage
1/2c. heavy cream
salt and pepper

Saute the onion until translucent and add ginger, sage, nutmeg, salt and pepper.  Push to the side and add butternut squash.  Saute the squash for a few mins to brown it on one side, stirring infrequently.  Add in the rest of the squash and veg broth.

10 mins on manual.  Let sit for 5 mins before QR to prevent splattering.  Stir in the cream and blend it up.

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