Instant Pot Acorn Squash Soup

2 whole acorn squash, halved with seeds removed (use your best judgement when choosing the size in the market to make sure they’ll fit in your Instant Pot)

1 tbsp of olive oil

2 tbsp of salted butter

3 shallots, chopped

1 tbsp of crushed garlic

2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water)

1 cup of garlic broth (1 tsp of Garlic Better Than Bouillon + 1 cup of water, but you can use a 3rd cup of chicken broth if you cannot find this)

1 tbsp of seasoned salt

1 tsp of black pepper, plus some for garnish

¼ tsp of white pepper

1 tsp of rubbed (dried) sage

1 tsp of dried thyme, plus some for garnish

1 tbsp of Worcestershire sauce

⅓ cup of grated Parmesan cheese, plus some for garnish

½ cup of heavy cream

Make it vegetarian/vegan by using vegetable broth instead of chicken broth and subbing puréed tofu for the heavy cream!

Want the soup a little less spicy? Cut back on the pepper (although it isn’t really very spicy as is - just a little zesty kick).

Some people love saving the seeds and roasting/toasting them as a snack OR using them as a lovely garnish for the soup. Go for it if you want to get all fancy like that!

Directions at pressureluckcooking.com

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