Spicy Butternut Soup

We love it when Instant Pot fans create their own incredible recipes!  Thanks to @crazyguykurtcooks for this delicious butternut soup recipe

Ingredients
 
2 TBSP olive oil
250 gr Spicy Chorizo (finely diced)
2 kg butternut (diced into 2cm cubes)
2 large white onions (sliced)
4 x cloves garlic (sliced)
2 L Chicken stock
2 tsp smoked Spanish paprika
2 tsp chilli powder (or less if prefer less spicy)
2 tsp dry thyme
Salt and pepper to taste
100gr toasted pumpkin seeds
250ml fresh cream
 
Method:
 
1)      Set the Instant Pot on Sauté.  Add a dash of olive oil.
2)      Fry the chorizo for 5 minutes until crispy.
3)      Remove half the chorizo and set aside for topping the soup later. Leave the rest in the Instant Pot.
4)      Add remaining olive oil and sauté the onions and garlic for 5 – 7 minutes until translucent.
5)      Add the butternut pieces, spices and chicken stock to the Instant Pot.  Stir well making sure nothing is sticking to the bottom of the pot.
6)      Select Soup / Broth and change time to 20 mins, then allow a Natural Pressure Release.  Once pin drops, open the lid and stir.
7)      Add fresh cream and use an immersion blender to blend to the desired consistency
(if you do not have an immersion blender, add soup mixture to a blender and blend until desired consistency).
8)      Dish the soup into bowls and top with chorizo pieces and toasted pumpkin seeds.

For more recipes, head to the link below:

https://www.instagram.com/crazyguykurtcooks/?hl=en