Pressure Cooker Butternut Cauliflower Soup

• Meat

  • 1 Bacon

• Produce

  • 1 lb Butternut squash, frozen
  • 1 lb Cauliflower, Frozen
  • 2 cloves Garlic
  • 1 Green onions
  • 1 Onion
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 2 cups Vegetable broth

• Condiments

  • 1 Pesto
  • 1 Sriracha or hot sauce

• Baking & Spices

  • 1 tsp Paprika
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1 Pumpkin seeds
  • 1 Sunflower seeds

• Bread & Baked Goods

  • 1 Croutons

• Dairy

  • 1 Cheddar cheese
  • 1/2 cup Half and half
  • 1 Parmesan and mozzerella cheese
  • 1 Sour cream

Found on peasandcrayons.com

Description

Ingredients

• 1 onion, diced
• 1-2 tsp oil for sautéing
• 2-3 cloves of garlic, minced
• 1 lb frozen cauliflower
• 1 lb frozen cubed butternut squash
• 2 cups vegetable broth
• 1 tsp paprika
• 1/2-1 tsp dried thyme
• 1/4-1/2 tsp red pepper flakes (optional for a little kick)
• 1/4 tsp sea salt
• 1/2 cup half and half, milk, or cream (see notes)
• cheddar cheese
• crumbled bacon (regular... turkey... veggie...)
• sriracha or hot sauce
• parmesan and mozzerella cheese
• sour cream, cheddar, and chives
• chopped green onions
• pumpkin seeds
• sunflower seeds
• croutons
• pesto
• This recipe was developed for a pressure cooker, like the Instant Pot - see post below for slow cooker instructions.

Directions

• Turn pressure cooker to sauté function and heat oil.
• Sauté onion until tender and golden, adding the garlic towards the end.
• Add cauliflower, butternut, veggie broth, and spices.
• NOTE: If the broth youre using is on the saltier side, feel free to skip the salt and simply add it in later, to taste. Same goes for the red pepper flakes - if you want a super mild soup you can always sneak some in later. I added a teaspoon of RPF to mine and it gave the soup a delightful zing!
• Set to high pressure for 5 min.
• Due to volume, soup should take around 15 minutes to come to pressure and countdown the 5 minutes.
• Once its complete, turn OFF then switch to vent to quick release the pressure.
• The soup should take about 20-25 minutes from sauté to pressure release.
• Add half and half (or your choice of dairy)
• Blend using an immersion blender [my favorite space-saving appliance ever!] or allow soup to cool (hot liquid expands) and blend in batches in your blender or food processor.
• Top with your choice of toppings and dig in!