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instant pot butternut squash soup
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Servings: 2


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Step 1

Melt the butter in the pressure cooker pot on the Sauté setting. Add the onions, celery, and carrots and cook until softened. Add the garlic, stir briefly then add the roasted squash, chicken broth, tomatoes and juice, Italian seasoning, red pepper flakes, pepper, and nutmeg.

Step 2

Select High Pressure and a 10 minute cook time. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then finish with a quick pressure release.

Step 3

When the valve drops, carefully remove the lid.

Step 4

Use an immersion blender or standing blender to purée the soup until very smooth.

Step 5

Return the soup to the pot if necessary and select Saute. Stir in the chicken, orzo, and half and half and heat until the chicken is warmed through.

Step 6

Serve garnished with thinly sliced green onions and a swirl of half-and-half.

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