VEGETABLE SOUP WITH SQUASH AND ZUCCHINI RECIPES

Steps:

• Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point)., Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. , Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.

Steps:

• Cut all vegetables and set aside.
• Set on SAUTE mode and pour in the olive oil.
• Add in the diced onion, carrots, and celery and mix until combined.
• Saute for a few minutes or until the vegetables become soft, about 5 minutes.
• Stir in the minced garlic.
• Add in the cabbage, green pepper, tomatoes, broth, and the spices, stirring to combine.
• Lock the lid in place and close the stem vent.
• Set on MANUAL or PRESSURE COOK on HIGH PRESSURE for 4 minutes.
• Allow the IP to natural release for 5 minutes once timer goes off.
• Remove lid and stir to combine.
• Enjoy!