Instant Pot Butternut Squash And Cauliflower Soup
Butternut squash, cauliflower, marsala red onions, and roasted garlic come together to create this delicious fall instant pot soup!
Equipment
- Instant Pot
- Immersion blender or blender
Ingredients
- olive oil for garlic
- 1 a whole head of garlic
- salt for garlic
- 3 slices of bacon or more or vegan bacon
- bacon fat half for the soup half to cook the onions
- 1/2 of a red onion chopped
- 1/8 cup marsala wine
- 1 lb cubed butternut squash
- 1 lb cauliflower florets
- 2 1/4 cups chicken broth or vegetable
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper to taste
- 1 1/2 tbsp hazelnut oil skip if allergic to nuts
- 1 1/2 tsp brown sugar
- 3/8 cup heavy cream use silk heavy cream alternative if vegan
- 3/8 cup 2 % milk use almond or coconut milk if vegan
Instructions
- Preheat oven to 400 degrees and cut enough of the top of the head of garlic off so your cloves are exposed.
- Take a large enough square of aluminum foil put your garlic in the center then generously drizzle olive oil in it and add some salt, create a tight seal so no oil leaks out and the garlic will roast perfectly inside.
- Bake for 40 min, you know it is done when the cloves are slightly browned. With a knife see if you can squish the clove if so, at this point if you were to squeeze them the cloves should squirt out like toothpaste, don’t squeeze yet, just set to the side until your soup is done.
- While the garlic is roasting, in a skillet cook bacon and set aside for later but reserve half of the bacon fat for the soup while keeping the other half for cooking the red onion.
- Cook red onion in bacon fat until slightly caramelized add a little bit of salt then Marsala wine cook down until the onions have absorbed the marsala wine.
- In your instant pot add butternut squash, cauliflower, broth, spices marsala red onions, and reserved bacon fat to your Instant Pot.
- Make sure your seal is set to sealed and not in the vent position. Close the instant pot and cook on high pressure for 7 min. Keep in mind it will take a few mins to come to pressure then it will cook for 7 mins.
- Do a quick release then add the roasted garlic cloves and remaining ingredients.
- Use an immersion blender and blend until smooth, alternatively you can wait for it to cool before pureeing in a blender. Taste and adjust if needed. Garnish with your choice of toppings maybe some roasted pumpkin seeds, fresh rosemary, fresh thyme, and/or bacon you set aside earlier.
Notes
For the slow cooker follow steps 1 through 5 then for step 6 add those ingredients to your slow cooker instead of an IP, make sure it is not lined with a slow cooker liner. Cook on high for 5 hours until veggies are tender follow the very last step.
Store soup in an airtight container for up to 5 days in the refrigerator or 3 months in the freezer.