Instant Pot Butternut Squash, Bean & Kale Soup

Ingredients

Soup
• 1 onion, chopped
• 2 tbsp chopped garlic
• 2 cans of white beans (15 oz)
• 1 can tomatoes (15 oz)
• 1 red pepper, chopped
• 6 cups vegetable broth
• 3 cups butternut squash
• 3 cups greens (spinach, kale, chard)
• 1 tsp sea salt
• 1 tsp cumin
• 2 tsp smoked paprika
• Fresh basil for garnish
Basil Cream
• 1 cup fresh basil
• 1/2 cup raw cashews
• 1/2 cup water
• 1/2 tsp sea salt
• juice of 1 lemon
Garlic Croutons
• 4 slices gluten free multi grain bread
• 1 tsp granulated garlic
• 2 tbsp olive oil

Instructions

Soup
1. Add all soup ingredients to Instant Pot. Cook 10 minutes on high pressure and allow pressure to release naturally. (NP). Remove lid.
2. After briefly cooling, use hand blender to blend vegetables partially, leaving some vegetables intact.
Basil Cream
3. Mix all basil cream ingredients in high speed blender. Stir into blended soup.
Garlic Croutons
4. Toast bread. Spread olive oil on bread and sprinkle with granulated garlic. Slice bread into small crouton size.
5. Serve soup with garlic croutons and garnish with fresh basil.