Butternut Squash Soup

A healthy good soup to eat. Very easy to make and quick too. Both of my girls love this soup.  About 210 calories per serving.

BUTTERNUT SQUASH SOUP

(serves 5)

Ingredients:

*1 medium size butternut squash, peeled, seeded, & chopped

*2 medium carrots, chopped

*1 stalk celery, chopped

*3 medium russet potatoes, peeled & chopped

*1 medium onion, chopped

*1 garlic clove, minced

*3 tablespoons butter

*4 cups chicken stock (or vegetable stock)

*1/2 teaspoon salt

*1/4 teaspoon black pepper

*1/4 teaspoon ground nutmeg (optional)

*1/4 teaspoon ground cumin (optional) (use gluten free if needed)

Directions:

~Melt the butter in a stock pot.

~Add all the vegetables.

~Cook for 8-10 minutes over medium heat, stirring occasionally.

~Pour chicken stock over vegetables.

~Add seasonings.

~Bring to a boil.

~Reduce heat to low, cover stock pot, and simmer for 45 minutes, or until the vegetables are tender.

~Carefully pour soup into blender (or use a immersible blender).

~Blend until smooth.

~Serve.

Instant Pot Directions:
~Turn instant pot to sauté mode and add 1 tablespoon olive oil.
~Add all the veggies and sauté for 8-10 minutes, stirring often.
~Add chicken stock and seasonings.
~Bring soup to a boil.
~Turn off sauté mode and put on pressure cook mode.
~Pressure cook for 25 minutes.
~Do a quick release.
~Using an immersion blender or blender, blend soup until smooth.