Butternut squash soup
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
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.