Butternut Breakfast Soup
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Ingredients
1 TBSP solid cooking fat
1 onion, chopped
4 cloves garlic, minced
1 TBSP minced fresh rosemary
3 cups water
1 small, whole chicken (about 4 pounds)
1 small butternut squash, peeled, de-seeded, and cubed
1 tsp sea salt
½ pound baby spinach
½ lemon, juiced
1 TBSP (15 ml) solid cooking fat
1 onion, chopped
4 cloves garlic, minced
1 TBSP (15 ml) minced fresh rosemary
710 ml water
1 small, whole chicken (about 1814 grams)
1 small butternut squash, peeled, de-seeded, and cubed
1 tsp (5 ml) sea salt
225 grams baby spinach
½ lemon, juiced
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Instructions
- Place the solid cooking fat in the bottom of your Instant Pot and select the "saute" function.
- When the fat has melted and the pot is hot, add the onion, and cook, stirring, until translucent and lightly browned, about six minutes.
- Add the garlic and rosemary and cook for another 30 seconds, until aromatic.
- Add the water to the pot and turn off the heat.
- Add the chicken, squash, and sea salt to the pot. Lock the lid, and set your machine to pressure cook on the manual "high" setting for 16 minutes.
- When the machine indicates the dish is finished cooking, immediately place a towel over the steam valve, carefully opening with the use of a wooden spoon (careful -- you can burn yourself easily here!) to quick-release the pressure.
- Once the steam is released, remove the lid, and allow to cool.
- Once the dish has cooled enough, remove the whole chicken from the pot, take off the meat, and place back in the pot with the spinach and lemon juice. Place back into the Instant Pot container to heat to temperature, and enjoy!
Nutritional Info
Storage
If you are going to be portioning this soup into jars for storage in the freezer, allow it to cool completely and spend 24 hours in the refrigerator before doing so -- the soup will have a better flavor when you reheat it!
Notes
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