Butternut Squash with Chicken & Orzo Soup

Author

NuWave

Servings

8

Category

Main Dishes

Ingredients

• 1 c chicken, 1-½-inch cubes
• 3 T butter
• ½ c scallions, thin slice
• ½ c carrots, peeled, small dice
• ½ c celery, small dice
• 1 clove garlic, minced
• 6 c chicken stock
• 1 (28-oz) can diced tomatoes with juice
• 1-1½ lbs butternut squash, peeled, 1-inch cubes
• ½ t Italian seasoning
• ⅛ t red pepper flakes
• ⅛ t nutmeg, ground
• 1 c orzo pasta, cooked
• ½ c half & half
• 1 T extra-virgin olive oil (garnish)
• Sea salt
• Black pepper

Directions

1. Set pressure cooker to "sear", adjust time to 20 minutes, press "start/stop", and add oil. When hot, add chicken and cook until golden brown. Remove chicken; set aside.
2. Add butter. When melted, add scallions, carrots, celery, and garlic. Sauté an additional 5 minutes.
3. Add chicken stock, tomatoes, butternut squash, Italian seasoning, red pepper flakes, and nutmeg.
4. Close and lock lid. Set pressure cooker to "soup" and adjust time to 10 minutes and press "start/stop".
5. While soup is cooking, prepare orzo according to package. Drain; set aside.
6. When soup is done, quick release and make sure all pressure is released before opening lid.
7. Carefully open lid. Use an immersion blender to puree soup until smooth.
8. Set pressure cooker to "sear" and add orzo. Return chicken to cooker and add half & half. Stir.
9. Ladle into serving bowls, serve and enjoy.