Basic Butternut Squash Soup (Total time est. 15-mins; 5-mins on level 2 pressure)
1 Butternut squash, cubed
1 carrot, chopped
1 medium onion chopped
1 1-quart box of broth
1 teapsoon sage/thyme
salt & pepper to taste
1 tablespoon cider vinegar/lemon juice
1 tablespoon oil (do not skip)
Additional equipment: handblender
1) Add everything except the cider vinegar/lemon juice to the pot.
2) Bring mixture to a boil
3) Close lid and bring up to level 2.
4) Turn heat down to maintain at level 2 for 5 minutes.
5) Take off heat and use natural or manual release.
6) Blend soup in pot with handblender.
7) Add vinegar/lemon juice and adjust seasonings to taste.
Variations:
Add peeled granny smith apples to mixture for a more complex taste profile
Add 1 tablespoon mild curry powder for a curried butternut squash soup
Add a tablespoon of peanut butter (or use peanut oil) for a richer nuttier soup.
To make this a filling vegan meal, use veggie broth and add 1/2 cup of plain quick oats to the veggies. Make sure to blend well.