Butternut squash soup

butternut squash, 2 medium to large

large onion

spices (curry powder, cumin, garam masala, or a blend of them to taste), 2 teaspoons (or more to taste)

salt (1 teaspoon)

olive oil, 1—2 tablespoons

apple (optional, see below)

slice butternut squash in half, remove the seeds and the fibrous material

cut the butternut squash in halves again

mix spices, salt, and olive oil and coat the butternut squash quarters with the mixture

roast butternut squash in oven at 400°F for about 45 minutes or until tender and slightly browned

cool then scrape the squash off the skin and reserve

sauteé a mirepoix in the instant pot until soft and fragrant

add roast butternut squash

add chicken stock and/or water, about 64oz total, maybe a bit more

if using apple to help thicken the soup, peel, slice, and add apple to the pot now

in addition to thickening, the apple adds some acid to the soup too

set instant-pot to pressure cook for 8 mins at high-pressure

when done, pressure release then blend until smooth

if you didn’t use apples to thicken, add a roux to the soup if you want it to be thicker

add salt and/or lemon juice to taste