Instant Pot Instructions

To Cook Squash

• Cut the squash in half and clean the seeds out.
• Place trivet in Instant Pot and add 1/2 cup of water.
• Place the squash over the trivet and close lid.
• Set to "Manual", high pressure, for 10 minutes. Natural release and then remove lid.
• Carefully remove squash from Instant Pot and scoop out the flesh.

To Make Soup

• Place the olive oil in the IP and push the "Saute" button.
• When the oil is hot, add the onion and garlic. Cook until onion is translucent and garlic is fragrant.
• Add the cooked squash (removed from its skin) and stir well to incorporate.
• Turn off the "Saute" setting and add the stock and seasonings.
• Place the lid on the IP, seal, and select "Soup" setting. Cook for 10 minutes.
• Natural release. Unlock and remove lid.
• Blend until smooth with an immersion blender, or carefully blend in batches in a regular blender (vent the lid so steam can escape). Adjust seasoning to taste before serving.

Stove Top Instructions

To Cook Squash

• Cut the squash in half and clean the seeds out.
• Cook in microwave for 7-8 minutes or until squash is soft. Or, bake on a baking sheet in 350 oven for approximately 30 minutes or until squash is soft.

To Make Soup

• Place the olive oil in a large soup pot and put on stove over medium heat.
• When the oil is hot, add the onion and garlic. Cook until onion is translucent and garlic is fragrant, about 6 minutes.
• Add the cooked squash (removed from its skin) and stir well to incorporate.
• Add the stock and seasonings. Cook over low heat to allow flavors to blend, about 15 minutes. Soup should simmer but not come to a high boil.
• Remove soup from heat. Blend until smooth with an immersion blender, or carefully blend in batches in a regular blender (vent the lid so steam can escape). Adjust seasoning to taste and serve.

Slow Cooker Instructions

• Peel the squash, remove the seeds, and cut it into 1-inch cubes.
• Optional, for more flavor: heat the olive oil in a skillet over medium heat and cook the onion and garlic until the onion is translucent, about 6 minutes. Or add them straight to the slow cooker.
• Add the squash, onion, garlic, stock, and seasonings to the slow cooker and stir.
• Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash is very tender.
• Blend until smooth with an immersion blender, or carefully blend in batches in a regular blender (vent the lid so steam can escape). Adjust seasoning to taste before serving.