Butternut Squash Soup

1. Coat squash in olive oil and salt and pepper to taste. Roast squash in the oven at 425 for about 45 minutes.
   
2. Peel the squash and set aside.
   
3. In a soup pot, heat up 1 tablespoon olive oil until shimmering over medium heat. Add the chopped shallot, onion and salt. Cook, stirring often until the shallot and onions have softened and are starting to turn golden about 4-5 minutes. Add the garlic and cook until fragrant, stirring frequently. DON’T LET THE GARLIC BURN.
   
4. Add the reserved butternut squash, maple syrup, nutmeg and a few shakes of ground black pepper, plus half the butter.
   
5. Pour in the broth and using your favorite stick blender, blend until smooth. Add the butter and blend again.
   

Instant Pot Directions

1. On medium saute heat 1 tablespoon olive oil until shimmering. Add the chopped shallot, onion and salt. Cook, stirring often until the shallot and onions have softened and are starting to turn golden about 4-5 minutes. Add the garlic and cook until fragrant, stirring frequently. DON’T LET THE GARLIC BURN. Add the reserved butternut squash, maple syrup, nutmeg and a few shakes of ground black pepper, plus half the butter. Pour in the broth.
2. Add the broth and CANCEL the saute function. Turn on Pressure cook. Set time for 10 minutes. Turn steam value to seal. When cooking time is done, let NATURAL release for 10-15 minutes. If the release valve hasn’t depressed after 10-15 minutes, SLOWLY turn the release valve to venting. NOTE: if you get liquid coming up through the valve wait 2 to 3 minutes and try again.
3. Remove the lid when the pressure has released. Using your favorite stick blender, blend until smooth. Add the butter and blend again. Serve.