Butternut Squash & Sage Soup

Butternut Squash & Sage Soup

Ingredients:

4 c. butternut squash, peeled and chopped into cubes

2 tbsp. bacon fat or ghee

½ yellow onion, diced

2 cloves garlic, chopped

1 tbsp. fresh sage, chopped

2 c. stock, chicken, beef, or veggie

½ c. full fat coconut milk

salt and pepper

crushed red pepper to garnish (optional)

Directions:

1. Turn your pressure cooker to the sautee setting and select the low heat option.

2. Heat the bacon fat until melted and add in onion, garlic and squash. Sautee until soft, about 5 minutes. Add in the sage and sautee one minute more.

3. Pour in the stock, change the cooker to the soup setting, lock the lid, and cook on high for 25 minutes.

4. Quick release the steam and carefully open the lid. 

5. Pour in the coconut milk and use an immersion blender to puree the soup until smooth. You could also use a blender for this step. 

6. Garnish with optional red pepper and chopped sage.