Butternut Squash Soup

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Step 1

Cut open a whole squash and remove seeds, but do not peel. Cut into approximately 4 large pieces and place in Instant Pot on trivet. Add 1 ½ cup water. Cook at high pressure for 7-8 minutes, followed by a natural release.

Step 2

While squash is cooking, preheat oven to 425 F. Toss onion wedges, carrot slices, and garlic cloves in olive oil (and any other spices you want to roast) and place in dutch oven. Bake approximately 15 minutes or until veggies are soft and have attained some caramelization.

Step 3

Move the dutch oven with roasted veggies to the stove top. Add 2 cups of bone broth to deglaze the pan. Add the butternut squash (minus the peel of course). Puree with an immersion blender.

Step 4

Add salt and pepper to taste. Add any other desired (non-roasted) spices

Step 5

Serve and enjoy. Optional toppings include pepitas, a swirl of good olive oil, a dollop of cashew cream. And hearty bread for dipping!