Butternut and Potato Soup

Let's Begin!

• Start by washing 2 butternut squash and placing them inside your Instant Pot. Add 2 cups of water, seal the pot, and pressure cook on high for 20 minutes.
• While the squash is cooking, heat oil and butter in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until softened.
• Add the garlic to the pot and sauté for another minute.
• Add the broth, cinnamon, and nutmeg to the pot with the sautéed onions and garlic.
• Once the cooking time is up, you can either do a quick pressure release or let the pressure release naturally.
• Carefully remove the cooked squash from the Instant Pot and let it cool slightly. Then, peel off the skin and remove the seeds. Cut the squash into chunks.
• Add the potato and squash chunks to the pot with the sautéed onions, garlic, and spices.
• Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.
• Return the blended soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.
• Season with salt and pepper to taste. Adjust the seasoning as needed.
• Serve the soup hot and enjoy its creamy and comforting flavors. Optionally, you can garnish with fresh herbs or a drizzle of cream for added visual appeal.