PROGRAM Pressure Cook

PRESSURE High

RELEASE Quick

4 cups peeled and seeded butternut squash, cut into ³⁄₄-inch (2cm) cubes

2 cups From-Scratch Chicken Stock or low-sodium chicken stock

¹⁄₂ cup marinara sauce

¹⁄₂ tsp kosher salt

¹⁄₄ tsp freshly ground black pepper

2 tbsp heavy cream (optional)

1. Add the squash, chicken stock, marinara sauce, kosher salt, and pepper to the inner pot. Stir well to combine.

2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 8 minutes. When the cook time is complete, quick release the pressure.

3. Remove the lid, and add the heavy cream (if using). Using an immersion blender, purée the soup in the pot until a smooth, creamy consistency is achieved. Alternately, allow the soup to cool slightly, and then carefully transfer to a blender and blend on high until the desired consistency is achieved. (Use caution and work in smaller batches when blending, as the steam can cause the lid to explode from the blender.)

4. Ladle the soup into serving bowls. Serve hot.