Surprise, surprise...another Instant Pot recipe. Don't worry, I also included a stove-top method for those of you who are missing out on the glory of the Instant Pot. It's starting to get RUL cold here in Charlotte so soup is pretty much always in order. Any by "cold" I mean right now it's about 36 degrees. Trust me - I realize how laughable that temp may sound to some of you burrowed up in Chicago or NY or wherehaveyou...but it's all relative, baby. I grew up in Chiberia, so I'm no stranger to the subzero temps accompanied by freezing windchill slapping you in the face every time you step foot outside....butttt it's been about 7+ years since I've spent a winter in Chicago so 36 degrees to me at this point feels like an ice bath.
Yes. I'm now living amongst the crazy southerners who pretty much shi* their pants at a forecast of "a thin layer of frost that will melt off your lawn by noon". One snow fall and the bustling city of Charlotte becomes an apocalyptic ghost town. People seriously purchase like 6 gallons of milk in preparation for a light snow. It's honestly the most dramatic thing I've ever seen. Going to the grocery store the day before a projected snowfall in Charlotte is pretty much a live demonstration of Darwin's "survival of the fittest" theory...I pretty much have to body check old ladies and small children out of the meat and produce sections of the grocery store just to get my hands on the last over ripened, brown avocado. It's super glamorous...
Now drink up!
- 1 butternut squash, cubed
- 1 shallot, peeled
- 4 cups bone broth (any variety will work)
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp sea salt
- 1 tsp black pepper
Method [Instant Pot]
- Put all ingredients in the Instant Pot. Select "manual", set the timer for 8 minutes and lock the lid in place. Make sure the valve is set to "seal" (not "vent").
- When the time is up, let it naturally release for at least 10 minutes before initiating a quick release (flipping lever from "seal" to "vent").
- Stick an immersion blender right in the pot and blend it all up until it's pureed. Taste and add salt and pepper if you need (and then blend it up again). If you don't have an immersion blender...then get one. Hehe...in the meantime, though, you can just pour the soup into your standard blender and blend until pureed.
Method [Stove Top]
- For this recipe, you'll want to go ahead and slice up the shallot.
- In a heavy bottomed pot or dutch oven, drizzle in about 1 tbsp of olive oil and add the butternut squash and shallot. Cook on medium/high heat for about 7-8 minutes, stirring frequently.
- Once the squash starts to soften, add in the remaining ingredients. Bring the soup to a rolling boil for 3-5 minutes and then reduce to low. Place a lid on the pot and let it cook on low for another 30-45 minutes (wide range in time because it's completely dependent on how big you cut your squash).
- When the squash is fork tender, remove the pot from heat. Stick an immersion blender in and puree the soup. If you don't have an immersion blender, pour the soup into your standard blender and blend until pureed. Taste and add more salt and pepper if needed.