Savory Butternut Squash Soup

PALEO, GLUTEN-FREE

The addition of hot sauce and onion gives this traditionally sweet soup a bit of a savory edge. Creamy and healthy, this recipe will be sure to warm your heart and fill your belly on a chilly autumn night.

• Hands-On Time: 15 minutes

• Cook Time: 25 minutes

Serves 6

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1 tablespoon olive oil

1 small onion, peeled and diced

2 celery stalks, sliced

3 pounds butternut squash, peeled, seeded, and cubed

1 small Granny Smith apple, peeled, cored, and diced

1 teaspoon sea salt

¹/₄ teaspoon white pepper

1 teaspoon celery seed

¹/₄ teaspoon ground nutmeg

¹/₄ teaspoon hot sauce

1" piece of fresh ginger, peeled and minced

4 cups chicken broth

1 Press the Sauté button on the Instant Pot^® and heat the oil. Add the onion and celery. Sauté for 5 minutes until onions are translucent. Add the butternut squash and apple. Continue to sauté for 2–3 minutes until apples are tender. Add remaining ingredients. Lock lid.

2 Press the Manual button and adjust time to 15 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.

3 In the Instant Pot^®, purée soup with an immersion blender, or use a stand blender and purée in batches. Ladle into bowls and serve warm.

Butternut Squash Seed Garnish

Don’t throw away those butternut squash seeds! They are the perfect garnish for this soup. Toss the cleaned seeds with 1 teaspoon of hot sauce and 1 teaspoon of fine sea salt and bake them at 200°F for approximately 30 minutes, flipping once. Garnish soup with seeds before serving and enjoy!