This butternut soup is unbelievably flavourful and satisfying – not to mention it is a great immune booster!
1 tbsp olive oil – 15ml
1 large onion , chopped
1 garlic clove , chopped
1 butternut squash , about 1kg, peeled, deseeded and chopped
500ml gluten-free vegetable stock , plus a little extra if necessary
Olive oil , for frying
For the apple croutons
1 large eating apple , peeled, cored and peeled into slices
Heat the oil in the Instant pot, add the onion and saute for 5 mins. Add the garlic and squash, and cook for 5 mins more. Place the lid on the instant pot and pressure cook for 15 minutes
Blitz with a hand blender or in a food processor until completely smooth.
For the apple croutons. Toss the apple slices and add them to the Airfryer and cook for 9 minutes at 180’C.
To serve, ladle the soup into small bowls and top with the apple.