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)

Roasting butternut squash

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