A quick and easy soup recipe, irresistibly
delicious when sided with slices of sour
dough bread toast with melted Parmesan or
cheddar cheese. Use up any left-over
cooked or roasted chicken or ham by
chopping into chunks and adding to the
soup after the blending stage.
Details
Serves: 2
Preparation Time: 10 min.
Cooking Time: 23 minutes
Kcal per serve: 720
Ingredients
• 2 tbsp. extra virgin olive oil
• 4 ½ lb. butternut squashed, peeled and cubed
• 2 white onions
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 5 cloves garlic, minced
• 4 pt. chicken stock
• 2 tbsp. rosemary, chopped
• 1 red chili, deseeded and chopped
• ½ tsp. ground nutmeg
• ½ tsp. black pepper
• Salt to taste
• chopped chives for garnish
• ¼ cup crème fraiche or sour cream for garnish
Preparation
1. Set the InstantPot to Sauté (Normal) and heat the olive
oil. Add the butternut, onion, celery, carrot and garlic and
sauté for 3 minutes. 2. Add the chicken stock, rosemary,
chili, nutmeg, black pepper and salt to taste and stir to
combine. Set to Manual (More/High) for 10 minutes. When
done allow to depressurize naturally for 10 minutes and then
release the remaining pressure. Remove the lid. 3. Puree the
soup in the pot with a hand stick blender or blend, in
batches, in a table top blender until smooth. 4. Taste and
adjust the seasoning with salt and black pepper if desired. 5.
Set to Sauté (Less) and reheat the soup, stirring
occasionally. 6. To serve garnish with a sprinkling of chopped
chives and ½ tablespoon of crème fraiche per serving.
Cooking Tips
You can easily change this recipe to be gluten free and
suitable for vegetarians and vegans by substituting the
chicken stock with gluten-free vegetable stock and using
dairy-free yogurt in place of the crème fraiche.