Spiced Butternut Squash Soup
In a pressure cooker bowl, or a sauce pan will do:
2 lbs. cubed butternut squash
1 medium onion, chopped
Sauté butternut squash and onion until butternut squash is golden, about 8 minutes.
2 T sugar
1 tsp minced garlic, fresh or dry
Saute another 6-8 minutes.
1½ tsp cinnamon
1 tsp ginger
½ tsp ground cloves
dash of cardamom (this is optional, I am a cardamom lover)
Add 3 cups chicken broth and simmer for 10 minutes.
If you are using a pressure cooker, place lid on and set timer for 5 minutes. This is the most flavorful way to make it. A pan on the stove works in a pinch.
Puree in a food processor, or using an immersion blender (or a blender with the lid hole removed so it doesn't explode lol).
Add 1 C Cream. This is optional..we like it with and without the cream. You can always add cream on a per bowl basis.