Butternut Squash Soup

Ingredients:

 1 medium butternut squash- peeled, seeded, and cubed

1 small onion diced

1 medium size carrot chopped

1 celery stalk chopped

4 cups vegetable or bone broth

1 tbsp ghee

Optional: For a sweet version add in 1/2 tsp ground cinnamon and 1/4 tsp cardamom. For a savory version add in 2-3 tsp minced garlic, 1 tsp thyme, and 1 tbsp sage

Directions:

In a large pot over medium heat melt ghee and cook onion, carrot, and squash until lightly browned, about 5 minutes. Add in spices (if using) and stir until fragrant about 1-2 minutes. Pour in broth enough to cover the vegetables. Bring to a boil then reduce heat to low, cover, and simmer until all vegetables are tender, about 30-40 minutes. Remove from heat. Using an immersion blender, blend the soup in the pot until smooth, or transfer the soup to a blender, and blend until smooth. If using a blender return the soup to the pot, season with salt and pepper and serve.

Instant Pot Instructions:

Press the sauté́ button on the Instant pot melt ghee and cook onion, carrot, and squash until lightly browned, about 5 minutes. Add in spices (if using) and stir until fragrant about 1-2 minutes. Cancel sauté́ function. Pour in broth enough to cover the vegetables. Secure the lid and turn the steam release knob to the sealing position. Choose the "Pressure cook" button and manually set the timer for 5 minutes. When cooking time is up, let the pressure come down naturally (slow release) for 15 minutes then quick release the pressure. Remove the lid. Using an immersion blender, blend the soup in the pot until smooth, or transfer the soup to a blender, and blend until smooth. If using a blender return the soup to the pot, season with salt and pepper and serve.