Instant dinner idea: Crazy Creamy, Butternut Squash Soup

 

I’m sure you have noticed how pressure cookers have come back much improved?

The new ones are called electric “third-Generation” pressure cookers and not at all your grandmother’s kind of dangerous, unpredictable pressure cooker.

And, the most well-known new kind of pressure cooker is the Instant Pot.

The Instant Pot is on fire!

Well, I seldom ever jump on the bandwagon so quickly.

Mostly I take years to decide to adopt anything new unless I have to. J

But, when I read recently how pressure cooking can eliminate certain plant proteins that interrupt digestion, I was instantly fascinated. (no pun intended)

So, after a lot of research, I got my own about a month or so ago.

If you’d like to see the Instant Pot I got…

Here it is.

If you want to see the fancy Bluetooth version I did not get…

Here it is, and it works with your smartphone.

I won’t’ go into the healthy aspect of pressure cooking today, but instead, I want to share a delicious, super healthy soup I made yesterday.

The following recipe can be adapted to stove top, or slow cooker, so feel free to use it how you wish.

Crazy, Creamy, Instant Pot Butternut Squash Soup:

Ingredients:

  1. 1 Tbsp. avocado oil, or butter,
  2. 1 large yellow onion, diced
  3. 1 red bell pepper, chopped
  4. 2 tsp. diced garlic
  5. 1 tsp. fresh ground ginger
  6. 2 lb. butternut squash peeled and cubed (1 medium squash which is what I used last night)
  7. 1 medium apple, peeled cored and chopped
  8. 1 tsp. sage
  9. ⅛ tsp. chili powder (I used 2 teas of my super mild powder)
  10. ¼ tsp. sea salt
  11. 1/1/2 C chicken stock, (or more if you have more squash)
  12. 3 oz. goat cheese or cream cheese
  13. ⅓ c. Parmesan cheese,

(I did not use cream cheese only parmesan and used close to a cup)

Basic Pressure Cooking Instructions

◦Turn your Instant Pot on to the Sauté function. Add the oil, onions and bell pepper. Sauté on high for 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.

◦Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a natural release of the pressure.

◦Using an immersion blender in the Instant pot, then after blended, add the cheese while it’s piping hot.

Notes: I used a whole squash and so earlier in the day I cut the squash in half, removed the seeds and put the trivet in the bottom of the pot. Added 1 cup water and cooked for 12 minutes. Natural release. This is ideal to do while you’re doing other things. Later that day I removed the cooled squash and with my hands, removed the peel. I added to my bowl of squash salt and plenty of butter. Then I made the soup above. The extra salt and butter I think made this exceptionally delicious.

Enjoy!

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