Name: Instant Pot Butternut Squash Soup
Prep time: 25 min
Cook time: 20 min
Total time: 60 min
Yield: 6–8
Ingredients: • 1 large butternut squash, peeled, seeded, cubed (~4–5 cups); • 1 medium kabocha (Japanese) squash, peeled, seeded, cubed (~4 cups); • 2–3 Tbsp olive oil; • 1 medium onion, chopped; • 2–3 cloves garlic, minced; • ½–1 tsp red chili flakes (adjust to spice preference); • 1 tsp salt (to taste); • ½ tsp black pepper; • 1 tsp cinnamon; • ½ tsp ground nutmeg; • 1 tsp ground cumin; • 1 tsp smoked paprika; • 4 cups vegetable broth (or chicken broth); • 1 cup milk or cream (optional, for creaminess)