Spicy Butternut Squash Soup

Directions

1. Set to "sear" and add oil, onions, bell peppers, and jalapeños. Cook until translucent. Add garlic and spices and sauté for 2 minutes.

2. Add the squash and chicken stock. Close lid and set to "soup". Adjust for 5 minutes. Do a quick release and make sure all pressure is released before opening lid. Open. Check to see if butternut squash is fully cooked.
3. Once done, using a stick blender or a food processor, blend all together until creamy and smooth. Pour back into pot, add lime juice, and season with sea salt and fresh ground black pepper.

4. If it's too thick, add more stock. Serve hot and top with sour cream and cilantro.