INSTANT POT BUTTERNUT SQUASH SOUP ;
Instant Pot Butternut Squash Soup form- Vegan, Low Carb, Whole 30 and the Paleo Approved Squash Soup speckled with Garlic and to the Rosemary flavored Olive Oil.
This haze is such a comfort! It feels so luscious and the delicate! Though it’s VEGAN, 100 Vegetables and the Gluten Free. as well as ! The haze is Paleo and to the Whole 30 approved.
INGREDIENTS FOR INSTANT POT SQUASH soup
- Butternut Squash
- Leeks
- Garlic
- Fresh Sauces
- Olive Oil
- 2 cups vegetable stock
- 4 cloves garlic, peeled and minced
- 1 carrot, peeled and diced
- 1 Granny Smith apple, cored and diced
- 1 medium (uncooked) butternut squash*, peeled, seeded and diced
- 1 sprig fresh sage
- 1 white onion, diced
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly-ground black pepper, or more to taste
- 1/8 teaspoon cayenne, or more to taste
- pinch of ground to cinnamon and nutmeg
- 1/2 cup canned (unsweetened) coconut milk
- optional garnishes: extra coconut milk and a sprinkle of smoked paprika (or cayenne pepper)
INSTANT POT BUTTERNUT SQUASH soup method;
This butternut squash soup recipe to actually hails from my mom, who first made it for our family when everyone was back home in Wichita a few Thanksgivings ago. It’s loaded up with lots of fall favorites — hearty butternut squash, tart Granny smith apples, a (surprise!) carrot, and some extra garlic and sage for seasonings. It’s as well as made extra creamy with coconut milk, although you’re welcome to sub in heavy cream or any other kind of milk that you prefer.
HOW TO MAKE INSTANT POT BUTTERNUT SQUASH soup
STEP 1; INSTANT POT BUTTERNUT SQUASH PREP
Cut the butternut squash into 1 inchcubes. Roughly hash the leeks too.
STEP 2 ; INSTANT POT BUTTERNUT SQUASH PRESSURE Chef
Add the squash, leeks and half the garlic & sauces in the instant pot along with 3 mugs of water or vegetable stock . Season with swab.
Pressure cook for 8 minutes on the HIGH. Let to the pressure release naturally for the 10 minutes behind and that , quick release.
Meanwhile, heat the olive oil on low heat, add rest of the herbs and slivered garlic.Let to the herbs and garlic steep in to the warm oil till you start to the pressure cooker.
STEP 3: INSTANT POT BUTTERNUT SQUASH PUREE
Discard the herbs from the instant pot.
Blend it all together with an immersion blender or let it cool a bit and to the blend it in a jar. review the seasoning and to the add more salt if demand .
INSTANT POT BUTTERNUT SQUASH SOUP Video
STEP 4: INSTANT POT BUTTERNUT SQUASH DRIZZLE FLAVORED OIL
Spoon into a plate, top with flavored oil and to the coconut milk or yogurt if demand .
Also read ; https://souphuge.com/healing-turmeric-soup/