November 9, 2017
This fall, boost your immune system with Acorn squash soup. It is a good source of Vitamin C, A and mix of B vitamins. It also contains minerals such as potassium, magnesium, manganese, iron, copper, phosphorous and calcium.
Cooking soup has been fairly new for me. So I tried this soup in an instant pot and it turned out to be very easy.
Acorn Squash Soup – In Instant Pot Pressure Cooker
Ingredients
- 1 tbs vegetable oil
- 1 Small Acorn squash
- 2 small onions
- 2 clove of garlic
- 1 chili (or any spice of your choice)
- 1/2 spoon salt
- 900 ml Vegetable broth
- Italian seasoning
Directions
- Carefully cut the squash along its grove and take out the seeds
- Place the pieces in a microwave safe plate and microwave for 2 minutes. This will make the skin of the Acorn squash tender and easier to peel
- Cut the squash into 2 inch small cubes
- Add one tablespoon of vegetable oil in the instant pot in sautée mode
- Add diced onion and garlic and sautée for 2-5 mins
- When the onions become translucent add diced acorn squash
- Salt and pepper to taste, sautée for a couple more minutes and change the mode to soup and set time for 15 minutes and lock the lid. Let the steam go off naturally (about 15-20 minutes)
- Using a hand blender blend it smoothly, add a little water if it is too thick in consistency
- Add Italian seasoning
- Your meal is ready to serve!
Enjoy!
