Butternut Squash Soup
Ingredients:
• 1 Butternut squash, peeled and cut into large chunks
• 1 tbsp olive oil
• 1 onion
• 1 apple (optional)
• 3 cups water
• 3 tsp Better Than Bouillon Roasted Beef Base
• 3-4 garlic cloves, minced
• 1/8 tsp ground nutmeg
• salt and pepper to taste
• Optional toppings: chopped bacon, diced onion, cheddar cheese, avocado
Directions:
I prefer to cook this in my Instant Pot. It's the easiest and quickest way. This can also be cooked on a stovetop if you do not have a pressure cooker. Just follow the same instructions, just simmer on stove until the squash is tender.
Peel and chop the butternut squash and apple (if adding).
Dice onion. Heat olive oil in Instant Pot on the saute setting. Add the onion and cook until translucent. Turn off saute. Add garlic and cook for 1 more minute. Add butternut squash, apple, water, bouillon base and nutmeg. Pressure cook on high for 10 minutes. I let the pressure release on its own.
One the pressure is released, use an immersion blender and blend until creamy. (If you do not have an immersion blender, pour into a blender and blend until creamy.)
Top with your favorite ingredients and enjoy! My favorite toppings are bacon and onion!
This dish is great for gluten free, dairy free and vegetarian dishes! Just make with vegetable broth instead of the bouillon! Be creative and share your versions with us on our Blog!