Ingredients:
2 butternut squash cut in half and seeds removed
4 medium size sweet onions, 2 diced, 2 sliced
2 granny smith apples peeled and cut in chunks
2 large carrots peeled and cut in chunks
10 garlic cloves minced
3 tbsp olive oil
2-4 cups organic chicken broth
garlic powder
marjoram
sage
nutmeg
cinnamon
salt and pepper
1-2 cans coconut milk unsweetened OR 2 blocks of cream cheese
Garnish:
pumpkin seeds, pecan pieces, diced apple if desired, air fried sliced onion crisps
Cook:
Place butternut squash in baking tray, sprinkle with olive oil, dust with marjoram, sage, garlic powder, salt and pepper and bake at 400 F for 50 minutes. Saute 2 diced onions, minced garlic cloves and olive oil in pan or instapot. Add 2 cups chicken broth, apple and carrot chunks, 2 tbsp marjoram, 1 tbsp sage, 1 tbsp garlic powder, 1 tbsp cinnamon, 1 tsp nutmeg, 1 tsp salt, 1 tsp pepper to instapot. Seal and click pressure cook on high for at least 8 minutes. Remove cooled squash from squash skin and place in large pot. Add contents of instapot. Use handblender to blend until smooth consistency. Add more spices to taste along with either coconut milk or cream cheese to give creamy texture. If desired you can add more chicken broth to thin soup, I prefer it thicker so only used 2 cups. If desired air fry the sliced 2 onions for 30-40 minutes until crisp to garnish. Add other garnish as desired and serve. Cook time 1 hr 20 min, feeds 8
VEGETARIAN, GLUTEN FREE, OPTION FOR DAIRY FREE/VEGAN
