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.
The perfect balance of sweet and savory with an ideal balance of soy, ginger and garlic.
The perfect balance of sweet and savory with an ideal balance of soy, ginger and garlic.
The perfect balance of sweet, spicy and garlic.
A delicious salt that’s inspired by food cooked in a wood fired oven.
© 2022 KindersBBQ
