Butternut Squash Soup

I am always looking for ways to bring more vegetables into my meals. This is a great soup to cook in the winter when butternut squash is in season. Also a great soup for those who are dairy free because the cauliflower makes it extra creamy. I make my soups in an Instapot because it makes things faster. I also use an immersion blender to help cream everything inside the pot.

• 2 tablespoons extra-virgin olive oil

• 1 large yellow onion, chopped

• ½ teaspoon sea salt

• 1 (3-pound) butternut squash, peeled, seeded, and cubed

• 1 head of cauliflower roughly cut into smaller “trees”

• 3 garlic cloves, chopped

• 1 tablespoon chopped fresh sage

• ½ tablespoon minced fresh rosemary

• 1 teaspoon grated fresh ginger

• 3 to 4 cups vegetable broth

• Freshly ground black pepper

Instructions

• Heat the oil on sauté setting. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cauliflower. Cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

• Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Switch function to pressure cook. Cook on high, 20 to 30 minutes.

• Once it has completed its cook time, quick release the pressure. Let cool slightly and blend with immersion blender. If your soup is too thick, add up to 1 cup more broth and blend. You can add a dollop of sour cream or goat cheese to the top with some chives.

• I like to serve this soup with Caesar salad.