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Autumn Butternut Squash Soup

Recipe by Rita Rosenlieb.
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Featured on Tuesdays with Thomas on 11/3/20



  1. Stem butternut squash, seed it, and cut into large chunks leaving the skin on.
  2. In an instant Pot combine all the ingredients with 6 cups water and stir well. Pressure cook on medium setting for 40 mins, then manual release
  3. Blend with an immersion blender until smooth (optional: cool and blend with a traditional blender)
  4. Enjoy! Optionally, garnish bowls with a dash of pumpkin spice before serving.
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