*** I misspoke in the video on the cooking times for the crockpot – be sure to check the recipes below for the correct times! ***
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For Crockpot: Cook on Low for 4 hours or High for 2 – 2 1/2 hours.
Butternut Squash Soup
by Faith and Flour
1 Tbsp Butter or oil
1 Onion, chopped
1 medium Butternut Squash, cubed (1 1/2 – 2 lbs.)
1 tsp Ginger (fresh or frozen)
1/2 tsp Nutmeg (freshly grated)
4 cups Vegetable or Chicken Broth/Stock
1 (13.5 oz) can Coconut Milk
Salt and Pepper to taste
Instant Pot Instructions:
Set the Instant Pot to Sauté and cook the onions in the butter or oil until they are soft and start to caramelize.
Add the butternut squash, ginger and nutmeg and give them a quick stir.
Add the broth, Secure the lid, making sure the steam valve is set to “sealing” and cook on the Pressure (High) setting for 5 minutes.
You can do a quick release of pressure or allow the pressure to release naturally.
Blend with an immersion blender or in batches in a blender or food processor.
Stir in the coconut milk and adjust the salt and pepper to taste.
Serve topped with pumpkin seeds and enjoy!
Crockpot Instructions:
If you have a stovetop safe insert in your Crockpot, sauté and cook the onions in the butter or oil over medium/low heat until they are soft and start to caramelize. Otherwise, sauté the onions in a separate pan and return them to the Crockpot.
Add the butternut squash, ginger, nutmeg and broth and give them a quick stir.
Cover with the lid and set on Low for 6 hours or High for 4 hours.
Blend with an immersion blender or in batches in a blender or food processor.
Stir in the coconut milk and adjust the salt and pepper to taste.
Serve topped with pumpkin seeds and enjoy!
Split Pea Soup Recipe (Crockpot or Instant Pot)
Crockpot Recipe from The Spruce: https://www.thespruceeats.com/crock-pot-vegetarian-split-pea-soup-3378444
Instant Pot Instructions:
2 cups Green Split Peas (uncooked)
8 cups beef, chicken or vegetable broth
2 ribs celery, chopped
2 carrots, chopped
1 onion, chopped
2 potatoes, peeled and chopped
2 cloves garlic, minced
1 tsp dry mustard
1 tsp cumin
1 tsp sage
1 tsp thyme
3 bay leaves
Set Instant Pot to Sauté mode, cook celery, carrots and onions until soft.
Add the potatoes, garlic, mustard, cumin, sage, thyme and bay leaves. Stir to combine well.
Pour in the broth and add the split peas. Turn off Sauté mode.
Stir and secure lid, making sure the steam valve is set to “sealing”. Set to Pressure (High) for 15 minutes.
Let the pressure release naturally to prevent the thick liquid from escaping through the steam valve which could cause burns and will be messy. 🙂
Remove bay leaves and salt and pepper to taste.
Makes 8 servings.
Enjoy!
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