Category
Appetizers
Servings
6
Ingredients
-
1½ lbs butternut squash, peeled, cubed
-
3T butter
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½c green onions, diced
-
½c celery, diced
-
½c carrots, diced
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1 clove of garlic, minced
-
2 (14½-oz) cans chicken broth
-
⅛t dry red pepper flakes
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¼t freshly ground black pepper
-
⅛t ground nutmeg
Directions
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.
