BUTTERNUT SQUASH SOUP RECIPE
INGREDIENTS
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- 1 medium Butternut squash (~3 lb; peeled and cut into 1-inch cubes)
- 1 rib Celery (optional; diced)
- 1 large Carrot (optional; sliced)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (sliced thinly)
- 2 cups Chicken broth, reduced sodium
- 1 tbsp Unsalted butter (or coconut oil for dairy-free)
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 8 sprigs Fresh thyme leaves
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh sage
- 1/2 cup Full-fat coconut milk (or heavy cream)
INSTRUCTIONS
INSTANT POT:
Combine the butternut squash, celery, carrot, onion, garlic, chicken broth, butter, salt, and pepper in the Instant Pot. Tie the fresh herbs with twine and place on top.
(Alternatively, for extra flavor, you can use the Instant Pot's Saute function to saute the onions, garlic, carrots, and celery in butter first. Then, add the broth, squash, salt, pepper, and herbs, and proceed to the next step.)
Place the lid on the Instant Pot and set to the Sealing position. Press the Manual button and select high pressure. Cook for 8 minutes. When the time is up, release pressure manually by turning the knob to the Venting position. (Be careful of the hot steam that will come out.)
Remove and discard the bundle of fresh herbs. Let the ingredients cool in the Instant Pot for 5 minutes.
Ladle the contents of the Instant Pot into a large high-power blender. Add the coconut milk. (If your blender is too small, you can work in batches and add the cream proportionally to how many batches you divided the other ingredients into.) Blend for 30-60 seconds, until smooth.
Melt the butter in a large Dutch oven over medium heat. Add the onions, garlic, celery, and carrots. Saute for about 5 minutes, until the vegetables are soft.
Add the butternut squash, chicken broth, salt, and pepper. Tie the fresh herbs with twine and place on top.
Bring the butternut squash soup to a boil, then simmer for 20-30 minutes, until the squash is soft.
Ladle the soup into a large high-power blender. Add the coconut milk. (If your blender is too small, you can work in batches and add the cream proportionally to how many batches you divided the other ingredients into.) Blend for 30-60 seconds, until smooth
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