Butternut squash and cauliflower makes for a great soup, and it’s made so much easier when made using an Instant Pot!
Butternut squash is a fruit with tan-yellow skin that grows on a vine. It has a similar taste to pumpkin. Butternut squash becomes even sweeter and richer when ripe.
Butternut squash is a good source of vitamins A and C, as well as fibre, magnesium and potassium.
Butternut squash is one of those fruits that most people consider a vegetable, so it can be roasted, sautéed, toasted and puréed for soups.
You can also use butternut squash in casseroles, bread, muffins as well as pies.
Did you know that Instant Pot is a Canadian invention? It’s true!
The slow cooker and pressure cooker combination was the brainchild of Robert Wang from Ottawa, Ontario.
Wang was a former employee of Nortel, which went out of business in 2009. Together with two other former colleagues, Wang spent 18 months designing what would eventually become the first Instant Pot.
Instant Pot has found great success in North America since its launch, helping families in Canada and the United States prepare home-cooked meals in a fraction of the time it used to take.
INSTANT POT BUTTERNUT SQUASH CAULIFLOWER SOUP RECIPE
1 tbsp butter
1/2 cup onions
2 cloves garlic
4 cups butternut squash, peeled, seeded and cubed
4 cups cauliflower
1 cup carrots
1/2 cup celery
2 litres chicken stock
A couple of sprigs of Fresh thyme
or 1 tsp dried thyme
Season with salt and pepper
Set Instant Pot on sauté high heat for 5 to 7 minutes. Sear onion and garlic in butter followed by carrots and celery.
Add butternut squash and cauliflower then just add chicken stock (any stock, your preference). Season with salt and pepper. Add thyme.
Change Instant Pot setting to high pressure 15 minutes. Place lid on your Instant Pot and hit start.
Follow Instant Pot procedure to release pressure and open lid once safe.
Purée using using a regular blender or an immersion blender.
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