Multi-cooker Mexican Squash & Tomato Soup

Multi-cooker Mexican Squash & Tomato Soup

Bianca Trejo

Bianca Trejo

March 12th, 2019

Multi-cooker Mexican Squash & Tomato Soup


Yield 1 quart 12 oz
35 minutes
20 minutes active time
Easy

This velvety, smooth and delicious soup is ideal for cooler nights. Make some grilled cheeses with some sharp cheddar to make this a full meal.

Ingredients
2 tablespoons olive oil
½ cup yellow onion, small dice
1 tablespoon minced garlic
2 medium carrots, small dice
2 Mexican squash, medium dice
1 28 ounce can san marzano tomatoes
3 cups chicken stock
½ teaspoon dried thyme
salt and pepper to taste

Directions

  1. Using a sharp knife, small dice yellow onion and carrots. Set aside in separate bowls.
  2. Mince garlic and set aside in small bowl. Medium dice Mexican squash and put in separate bowl. Open can of tomatoes.
  3. Turn on multi-cooker and set to sautee setting. Add two tablespoons of olive oil, onion and cook for two minutes. Add carrots, minced garlic, salt & pepper. Sautee for 5 minutes. Then add the diced squash, thyme & cook for another 5 minutes.
  4. Add canned tomatoes, and chicken stock. Give the soup a stir. Switch multi-cooker setting to manual, make sure pressure valve is closed. Once multi-cooker is ready, cook soup on high for 15 minutes.
  5. Once timer goes off, let multi-cooker sit for 10 minutes before releasing the pressure/steam.
  6. Once all pressure has been released open multi-cooker carefully. Unplug multi-cooker .
  7. Using an immersion blender, puree soup until smooth and velvety.
  8. Adjust seasonings and enjoy.
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