This is a great gluten free, dairy free recipe you will love!
Butternut Squash Soup
4 cups peeled and cubed butternut squash
½ cup diced white or sweet onion
32 ounces of chicken broth
1 tablespoon avocado oil (for high heat)
2 tablespoons olive oil (to drizzle)
1 teaspoon cinnamon
1 teaspoon nutmeg
Instant Pot Directions:
Turn on to sauté and pour avocado oil in and sauté onions until they are clear.
Push onions to the side and add 1 cup butternut squash to brown slightly.
Turn to manual and add 10 minutes.
Pour in remaining ingredients except olive oil, basil and sea salt.
Let cook and when it is done, quick vent for 5-10 minutes.
Directions Without an Instant Pot:
Bake cubed butternut squash on 350 degrees drizzled with avocado oil for 20-30 minutes or until soft (some people prefer to cut the butternut squash in half and bake with the skin on and scoop it out when it is cooked, but I find this takes too long for me as it usually needs to bake for 1 ½ – 2 hours). In the meantime, brown onions in a large pot over medium heat with a tablespoon of avocado oil. Pour in chicken broth, cinnamon and nutmeg and simmer on low. Add butternut squash when it is ready and simmer for 5-10 more minutes.
Directions Once Everything is Cooked
Use a ladle to place ingredients in the blender (you will need to make two batches) and blend on low until it is mixed well. Be sure to get equal parts squash and liquid or the batches will be quite different.
Drizzle olive oil on top, add sea salt to taste and a spring of basil and serve hot.
This will serve 4-6 people so cut the recipe in half if you want a smaller serving or freeze it.
If this is a main meal, I sometimes add shrimp, or flash fried filet mignon cubes and a handful of spinach to make it a well-rounded nutritional meal.