Lisa's Southern Kitchen

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Ingredients:

• 2 lb. Butternut Squash, use a fork to to scoop out squash and removed the seeds

• 1 Onion, finely chopped

• 2 Clove Garlic, finely chopped

• 1 tbsp. Curry Powder

• 2 cups Vegetable Broth

• 2 tbsp. Olive Oil

• 1 cup Milk

• Salt and Black Pepper to taste

Instructions:

1. In an instant pot, add in oil and set it to SAUTE. Add in onion and cook until tender about 5 minutes.
2. Add in garlic and curry powder and cook for 1 minute.
3. Add in squash, salt and vegetable broth, cover instant pot with lid and select High Pressure and set the timer for 10 minutes. When it is done and release the pressure and unlock, remove the lid.
4. Pour in the milk into a blender and blend to smooth. Transfer the squash to the blender and cover with lid and cover with kitchen towel. Puree for 30 seconds until smooth.
5. Serve the soup in bowls and swirl in milk on top.