Roasted Butternut Squash Soup

Genene Abraham

1 Med-Lrg Squash peeled, seeded and cubed

1 Large Granny Smith Apple

1 clove Garlic minced

¼ C Green Onion diced

¼ tsp Nutmeg

Nutmeg to brush on the squash when roasting

Salt & Pepper

½ C finely chopped Celery

48 oz Chicken Broth + 1 C water

2 sprigs of Sage ( to be removed when done cooking)

3 Tbsp Butter

1 C Half & Half

Wash Squash well. Cut in half and place on trivet with 1 ½ C water under the trivet. Set on STEAM for 3 minutes and then QR. Remove the squash and cut it open to remove guts & seeds. Place on a baking sheet and brush Olive Oil over it well & sprinkle nutmeg - roast in 400 degree oven for at least 25 minutes.

Once cool enough to handle, remove the skin and cut into ½ to 1 inch cubes. Set cooker to Sautee and melt butter, then add onion, celery, garlic, and saute for a couple minutes and add the squash and diced apples. Cover with the chicken broth & water add nutmeg and sprig of sage.

CLOSE lid and Set on MANUAL for 13 minutes. Wait 10 minutes while coming down in NPR mode.

THEN slowly do a back & forth QR to avoid spitting.

Open, remove sage sprig and taste. Add salt & pepper. Add the half and half and use immersion blender stick to blend to desired consistency.

Roasting the Squash: Cut in half and place on trivet with 1 ½ C water under the trivet. Set on STEAM for 3 minutes and then QR. Remove the squash and cut it open to remove guts & seeds. Place on a baking sheet and brush Olive Oil over it well & sprinkle nutmeg - roast in 400 degree oven for at least 25 minutes.

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