• Instapot or another pressure cooker

Ingredients

• 1 onion

• 1 butternut squash ( prechopped and cubed)

• 1 cup of chicken or beef broth (I use the better than building mix to prepare it easily in advance or left over broth from stews that I freeze and use later or immediately the next day)

• 1 tsp of salt

• 1 tbsp oil

Instructions

1. In your instapot set setting to sauté and add the oil and the onion. Sauté until golden. Then add the butternut squash. Sauté for a few minutes. Turn off the instapot. Add the broth and cook under vegetable setting for 8 minutes.

2. Once soup is ready and steam has been released, blend all the soup ingredients with an immersion blender.

3. If a better consistency is preferred, add an extra cup of broth by adding 1/4 of a cup at a time.

4. Another option to blend all the ingredients is to place them in a blender and blend until smooth. Do not overblend to prevent soup from becoming too frothy. Careful with hot contents especially when transferring in and out of the blender.

5. Serve hot with sliced ciabatta bread.

Notes

How to Easily chop butternut squash:

I use this method for any hard shelled fall type of squash. Whenever I decide to Chop a pumpkin or butternut squash at home I do the following.

Cut the butternut squash in half. With a spoon remove seeds and threads from the center on each side.

Fill a large deep 9*13 glass dish or cookie sheet with 1/2 inch of water at the bottom.

Lay the two pieces of butternut squash facing down and bake at 350 degrees for 30 minutes.

Once ready you can easily remove the butternut squash with a spoon and separate it from its shell without having to go through some heavy duty cutting.

The inside consistency ill be more of a paste.

When adding it this way to the soup, you may omit the part where you sauté the butternut squash. Only sauté the onions , then add the rest of the ingredients and cook in the pressure cooker according to previous directions.