2 tablespoons olive oil
2 cups onion, chopped
2 large carrots, peeled and cut into 1/2 inch pieces
1 medium butternut squash, peeled and chopped into 1 inch cubes
2 Tablespoons Kinder’s Buttery Steakhouse Rub
4 cups chicken broth
Optional: toasted pumpkin seeds, for garnish
Step 1
Using saute setting on the Instant Pot, add olive oil and onion. Cook until onion is softened, about 6-8 minutes.
Step 2
Add the carrots, butternut squash and Buttery Steakhouse rub and saute for about 3 minutes.
Step 3
Add chicken broth, secure the lid and pressure cook on high for 10 minutes.
Step 4
Allow for natural release for 10 minutes, then let the remainder of the steam escape manually.
Step 5
Once the remainder of the steam has escaped, remove lid and puree soup using an immersion blender or carefully ladle into blender in batches to puree.
Step 6
Serve hot, garnished with toasted pumpkin seeds, if desired.
Smoky mesquite with sea salt & pepper
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