Butternut Squash Soup

By Wollygator

Ingredients

• 1tbsp.1 tbsp. olive oil
• 2tsp.2 tsp. minced garlic
• 1/21/2 onion, diced
• 2medium2 medium sized butternut squash, peeled and seeded and cut into 2-inch chunks
• 3tsp.3 tsp. chicken base mixed into 3 cups water
• 1/2teaspoon1/2 teaspoon ground sage
• 1/8tsp.1/8 tsp. nutmeg
• 1/4cup1/4 cup half and half
• salt and pepper to taste

Details

Servings 6
Preparation time 10mins
Cooking time 18mins

Preparation

Step 1

1. Heat olive oil, garlic and onion in pressure cooker on high or "brown" with lid off until onions are sizzling and begin to sweat.

2. Cover with remaining ingredients, except for half and half. Securely lock on the pressure cooker's lid, set the cooker to high and cook for 8 minutes.

3. Perform a quick release to release the cooker's .pressure. Safely remove lid and using a slotted spoon, transfer butternut squash chunks to a food processor or blender. Add half and half and blend until smooth.

4. Reintroduce blended squash and half and half to the cooking pot, mixing with cooking liquids until combined well. Serve hot. If soup has cooled, heat on high or "brown" with lid off until hot.