Ingredients and Weight: - 1 medium butternut squash (peeled, seeded, and cubed) - 2 pounds - 1 medium pumpkin (peeled, seeded, and cubed) - 2 pounds - 1 medium onion (chopped) - 1 pound - 3 cloves garlic (minced) - 1.5 ounces - 4 cups chicken broth - 1 cup vegetable broth - 1/2 cup pumpkin puree - 1/4 cup brown sugar - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1/4 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Difficulty Level: 1 (Simple)
Preparation Method Steps: 1. Add the butternut squash, pumpkin, onion, and garlic to the Instant Pot. 2. Pour in the chicken broth and vegetable broth. 3. Add the pumpkin puree, brown sugar, pumpkin pie spice, salt, and black pepper. 4. Close the lid and set the Instant Pot to "Soup" mode on high pressure for 15 minutes. 5. Once the cooking time is complete, let the pressure release naturally for 10 minutes. 6. Carefully remove the lid. 7. Use an immersion blender to puree the soup until smooth.
Nutritional Information: - Calories: 200 per serving - Fat: 10 grams - Sodium: 600 milligrams - Carbohydrates: 30 grams - Protein: 5 grams
Dish Characteristics: - Rich and creamy - Sweet and savory - Warm and comforting - Perfect for a fall or winter meal
User Comments: - "This soup is absolutely delicious! It's flavorful and comforting, and the perfect way to warm up on a cold night." - "I love the combination of butternut squash and pumpkin. It's so unique and delicious." - "This soup is easy to make and comes out perfectly every time. I've made it several times for my family and they always rave about it."
Special Precautions and Tips: - Peel and seed the butternut squash and pumpkin carefully. - Use an immersion blender to puree the soup until smooth. A regular blender may not be powerful enough to puree the soup completely. - Garnish the soup with a dollop of whipped cream or a sprinkle of pumpkin pie spice for extra flavor.