Butternut Squash, Potato & Collard Green Soup
Author: 
Recipe type: Soup
Cuisine: American
Serves: 10 Servings
 
Ingredients
  • 1 medium Butternut Squash
  • 1½ pounds Gold and Red Creamer Potatoes, rinsed and dried
  • 2½ cups Chopped Collard Greens
  • 2 Hungarian Wax Peppers
  • 1 Anaheim Pepper
  • 6 cups Chicken Stock
  • 3 tablespoons Extra Virgin Olive Oil
  • Sea Salt to taste
  • Freshly Cracked Black Peppercorns
Directions
  1. Directions:
  2. Remove the lid on the Instant Pot and add a single tablespoon of EVOO and press the saute bottom on the Instant Pot.
  3. When the oil is hot add the potatoes and a single tablespoon of unsalted butter. Allow the potatoes to brown, adding a pinch of sea salt and freshly ground black peppercorns.
  4. Place the lid on the Instant Pot and lock. Press the pressure button and allow the potatoes to cook for 10 minutes. Release the steam and remove the lid. Place the potatoes in a bowl and set it aside.
  5. Keep the setting on saute and add the peppers. Allow the peppers to cook down and char a bit. Remove the peppers to a bowl or plate and remove the stem and seeds.
  6. Next, wipe the pot clean and add another tablespoon of EVOO. Press the saute button, when the oil is hot add the chopped collard greens saute the greens until they are bright green and tender (about 5 minutes). Add sea salt and freshly ground black pepper to taste. Remove the collard greens from the pot and place them into the bowl with the potatoes.
  7. Peel and remove the seeds from a medium size butternut squash. Cut the squash into 1" x 1" cubes, they will cook faster this way. Add a tablespoon of EVOO and a single tablespoon of unsalted butter. Press the saute function again. When the oil is hot and the butter has melted add the pieces of squash, allow the squash to brown slightly. Adding a pinch of sea salt and freshly ground black peppercorns. Place and secure the lid and select the pressure setting, and cook the squash for 5 minutes. Vent the pressure and remove the lid.
  8. Add the peppers, potatoes, and collard greens to the squash. Then add six (6) cups of chicken broth. Using the wand or hand held mixer begin breaking down the cooked squash, peppers, potatoes and collard greens. Continue to pulse until the mixture is smooth. Press the saute button and bring the soup to a boil for ten minutes. Place the lid on the Instant Pot and allow the soup to steep for 15-minutes.
  9. Add sea salt and freshly black peppercorns to taste.
  10. Serve.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=36964