Butternut squash soup
Ingredients
3 packages of Trader Joe’s Cut
Butternut Squash, 12 oz per package, 36 oz total. Or one 3 pound raw butternut squash, peeled and seeded and cut
into chunks
3 tablespoons unsalted butter
1 large sweet onion, roughly
chopped
3 cloves garlic
1 quart chicken stock
¼ tsp Nutmeg
¼ tsp Cinnamon
2 oz bourbon
Salt and freshly ground black
pepper
Directions
Melt butter in Instant Pot on
Saute setting. Once melted, add onion
and cook until translucent, about 8 minutes. Add all other ingredients.
Seal Instant Pot and press Soup
button.
After Soup cycle is completed,
either release pressure with top valve, or let pressure release naturally
(about 20 minutes).
Use Immersion Blender to
thoroughly cream onions and squash until contents are a very smooth soup
consistency. Take a slotted spoon and
search through to the soup to make sure there are no chunks left. Blend further if necessary.
Season with salt and pepper to
taste and serve.
If not using an Instant Pot, cook
in large pan over medium heat for 2 hours, adding water as needed to keep soup
consistency.