2eachButternut Squashor one package frozen diced butternut squash
4cupsChicken brothor vegetable broth, for vegetarian
1cupplain yogurt
1/4tspcayenne pepper
1/4tspcurry powder
2Tbspunsalted butter
1/2cupcheddar cheesegrated
1/2cuppepitas
Instructions
Stovetop Instructions
Add squash and chicken broth to a large stockpot. Bring to a boil. Simmer 20 min or until squash is tender.
While squash is cooking, heat small skillet over medium high heat. Add pepitas. Cook, stirring occasionally, until pepitas pop and turn brown.
When squash is tender, remove squash with a slotted spoon and add to a blender along with 1/2 cup cooking liquid. Blend until smooth. Add yogurt, butter, cayenne, curry, and cheddar. Blend until smooth. Ladle into 6 soup bowls. Top with pepitas.
Instant Pot Instructions
Combine squash and 1 cup broth in instant pot. Lock lid; set valve to sealing. Program for manual-high and 15 minutes. Allow for natural pressure release. Add yogurt, butter, cayenne, curry, and cheddar. Puree using an immersion blender. Ladle into 4 soup bowls. Top with pepitas.
While squash is cooking, heat small skillet over medium high heat. Add pepitas. Cook, stirring occasionally, until pepitas pop and turn brown.
If you don’t have an immersion blender, add contents of instant pot to blender, and vent to allow steam to escape. Blend until smooth. Pour into 6 soup bowls. Top with pepitas.
Cooking Blender
Add squash and broth to cooking blender. Program for soup.
While squash is cooking, heat small skillet over medium high heat. Add pepitas. Cook, stirring occasionally, until pepitas pop and turn brown.
When program ends, add yogurt, butter, cayenne, curry, and cheddar to blender. Blend 1 minute on high. Serve in bowls; top with pepitas.