Winter Squash Soup

I received my first Instant Pot December 2018, and have been obsessed with cooking ever since. Most of the recipes that I save are for the Instant Pot, but you may come across a few that aren’t.

1 medium butternut squash (about 2 lbs/1 kg), peeled

2 large carrots, peeled

1 medium onion

1 tbsp (15mL) olive oil

2 garlic cloves, pressed

1½ tsp (7 mL) dried thyme leaves

4 cups (1L) chicken stock

1 can (15 oz./425 g) solid pack pumpkin

1 can (12 oz./345 mL) evaporated milk

1 tsp (5 mL) salt

¼ tsp (1 mL) ground black pepper

Sour cream and toasted pumpkin seeds (optional)

Directions at facebook.com

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