2cupspeeleddiced butternut squash (about 1 medium squash)
1tablespoonbutter
½cupdiced onion
3clovesgarlicfinely minced
2cans14.5 ounces each diced tomatoes
1 ½teaspoonsItalian seasoning
1cupchicken stock
1teaspoonsalt
1tablespoonsugaradd more or less to taste
1teaspoondried basil
1cuphalf-and-half
Tapatio or other hot sauce to taste
Instructions
Turn Instant Pot on to ‘Saute’ mode. Once hot, add butter and onion and saute until softened (3-5 minutes). Add the minced garlic and diced butternut squash and saute for 1-2 more minutes. Add chicken stock. Set Instant Pot to high pressure for 8 minutes. Quick release the pressure and return to ‘Saute’ mode. Add diced tomatoes, salt, sugar, and basil.
Using an immersion blender (or transferring soup in batches to a regular blender) blend until smooth. One soup reaches a simmer, add the half-and-half and hot sauce to taste. Serve warm.