Smoky Butternut Bisque
4-8 servings, almond milk, butternut squash, celiac, Chef AJ, chipotle powder, contributed, cook 6 min, dairy free, easy, french, garlic, gluten free, less than 15 min, low carb, low fat, oats, onions, pear, plant-based, prep 5 min, pressure cook, salt subsitute, smoked paprika, soup, vegan, vegetarian, water
Ingreadient
- 2 pounds butternut squash
- 3 cups onions
- 6 cloves garlic
- 3 cups Water
- 4 halves pear
- 1/4 cup oats
- 1 tablespoon smoked paprika
- 1/2 tablespoon salt subsitute
- 1/8 teaspoon chipotle powder
- 1 cup almond milk
Direction
- Using the Sauté function on the Instant Pot, sauté the onions until browned, adding water if necessary.
- Add remaining ingredients except for the nondairy milk. Close the lid of the Instant Pot and cook on high pressure for 6 minutes.
- Release the pressure and add the almond milk and puree. Serve and enjoy!
