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Instant Pot Acorn Squash Soup

Actually this is made quite similarlly to my butternut squash soup and this picture I shared on Facbook with tons of people wanting to know how I did it. This one you have to cut the acorn squash in half and remove the seeds. Place this in an instant pot and then rough chop 1 onion or shallot, 3 cloves of garlic and add this in there too. In a mortar and pestle greated nutmeg equivalent to a pinch, 1 clove, 1 strand of mace, 1 broken piece of cinnamon, 1 pinch of peppercorns. Add this to the squash. Add 3 dashes of maggi or knorr aroma, 1 bullion cube, you can also if you want 2 pinches of vegtea seaoning or bullion powder. Adding 3 dashes of seasoned salt is also another option.

Pour 1/2 gallon or 2 liters of water in the cooker with the squash and spices. Add 3 tbs of either hemp, walnut, flax seed, macadamia nut, almond or halzelnut oil or 2 pats of butter or 1 tbs of butter ghee Stir and close the cooker and put the lid on sealing. Select pressure cook for 20 minutes then select start. When done and cooker shuts off Place diverter on vent and tap quick relase. After pressure is gone, put on your pot holders and open the cooker and take the inner lining out of the cooker base and set the inner lining on the counter.

Mash the squash and add a splash of milk and use an immersion blender to blend everything up and make it creamy. Place the inner lining with the nearly completed soup back in the cooker base and select saute to let it warm up. a little then shut it off by tapping the cancel button. Actually you can select saute for 2 minutes and it may not take that long because the soup is still hot. Ladle it in to a bowl and garnish with toasted nuts of choice. Just roast 5 peanutnuts, almonds, pecans, walnuts, halzelnuts or even cashews. Serve with some plain yogurt on the side in case if you want to enjoy a dollop with your yummy soup.

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