The weather has finally turned to fall this past week and I’ve been in the mood to make soup. I had a half a head of cauliflower left from last week and went searching on pinterest to find a soup recipe that included cauliflower and found this recipe. It was perfect because squash was on sale and I had everything else in my kitchen to make it.
I threw it all in my Instant Pot and in less than 30 minutes, we had dinner on the table. The soup is so creamy and hearty. Neither one of my kids liked it, but that’s ok ….it leaves me with leftovers for the week! I topped it with shredded Monterey jack cheese and chopped parsley, but you could top it with croutons, green onions, or sour cream.
1 yellow onion, diced
1 tsp olive oil
2 cloves garlic, minced
1 lb cauliflower, chopped
1 lb butternut squash, diced
2 cups chicken stock
1 tsp paprika
1 tsp dried thyme
1/4 – 1/2 tsp red pepper flakes
1/4 tsp salt
1/2 cup half and half
Turn your pressure cooker to saute and heat the oil. Add in the onions and saute until soft. Add in the garlic and turn off the pressure cooker. Add in the chopped vegetables, stock and spices. Set the pressure to high for 12 minutes. Once it’s complete, carefully quick release the pressure.
Add in the half and half and then blend the soup with a hand-held immersion blender until smooth. Serve and top with your favorite toppings.
Source: Peas and CrayonsÂ
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