Butternut Squash Soup
1½ lbs butternut squash, peeled, cubed
½c green onions, diced
½c celery, diced
½c carrots, diced
1 clove of garlic, minced
2 (14½-oz) cans chicken broth
⅛t dry red pepper flakes
¼t freshly ground black pepper
⅛t ground nutmeg
Set to “sear” and add butter.
When butter has melted, add onions, celery, and carrots and sauté.
Add butternut squash, garlic, and chicken stock. Add red pepper flakes, fresh ground pepper, and nutmeg.
Close lid and lock. Set to “steam/veggies” and adjust for 10 minutes.
When done, quick release until all pressure is released.
Open. Using an immersion blender, blend the contents or pour contents into blender and blend well.
Pour soup into bowls and serve immediately.