Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. 1 medium butternut squash - cut into smallish pieces 1 medium onion - diced 4 cloves garlic - chopped 2 1/2 to 3 cups water pepper to taste herb seasoning. You’ll only need about 20-30 minutes of cooking time for the squash to be soft. Melt the butter over medium heat in a large pot. You could make a big batch and freeze in portions. Can I make this ahead of time and freeze it?.
#My recipes butternut squash soup free#
Feel free to use oil instead to cook the onions and perhaps almond milk instead of the sour cream? Bring to a boil, reduce the heat, and simmer it with the lid slightly open until the veggies are very tender. Add salt, turmeric, pepper, nutmeg and cayenne (if using). Add the chopped squash, carrot, potato, broth, and cinnamon and nutmeg to the pot. Cook, stirring occasionally, until everything begins to soften, about 7 minutes. Place the sheet in the oven and the beets directly on the rack roast for 30 minutes, or until the squash is soft and turning golden on the edges. Optionally, first set the pressure cooker to Saut mode, and cook onion with a little oil or spray until it begins to. Spread the squash out on a rimmed baking sheet and drizzle with oil. It is vegetarian, though not vegan (due to the butter and sour cream). Saut the onion for a few minutes in a soup pot in the oil and butter until it starts to lightly brown. Instant pot butternut squash soup recipe. In fact, you would not even realize there is curry powder in there… however, feel free to leave it out if you don’t like it. The small amount that is used in this recipe is not overpowering and just compliments the flavor. It can be kept in the refrigerator for 5 days. Once allowed to cool this soup should be refrigerated.
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