Cooking the Butternut Squash

1. Wash and chop your butternut squash into 1-inch cubes, you can leave the skin on.

If using an instant pot:

1. Fill with 4 cups of water
2. Manual cook on high pressure for 3 minutes.
3. Once finished, lightly place a washcloth over the pressure release value and immediately release all pressure.
4. Drain the squash in a colander or with a strainer and set aside.

If cooking on a stove top:

1. Place a large skillet on your stovetop, add olive oil and bring the pan up to medium heat.  If water droplets sizzle, your pan is ready.
2. Add your cubed squash and cook for 15 minutes or until the squash is tender. Stir frequently.
3. Set aside cooked squash

Making the Soup:

1. Melt 2 tablespoons of plant-based butter in a large pot over medium-low heat. If using an instant pot, you can set your pot to the sauté setting.
2. Add your chopped onion and cook, stirring frequently, for 6 minutes or until softened.
3. Add your white wine and bring to a boil. Cook for 1-2 minutes to dissolve most of the liquid.
4. Add stock, butternut squash, salt and pepper. Bring to a simmer than remove from heat.
5. Let cool for about 5-10 minutes to avoid burning yourself in the next step.
6. Puree the butternut squash soup mixture with an immersion blender until most of the chunks are gone. You can puree longer for a smoother soup, or less for a more chunky soup.
7. Return pot and its contents to a simmer under medium heat. Add the remaining 2 tablespoons of butter and stir to melt the butter into the mixture.
8. Remove from heat.

Making the pistachio oil drizzle:

1. Place your pistachios and extra-virgin olive oil into a food processor and blend until smooth.
2. (optional) if you don’t like chunks of nut in your soup, you can pour the finished mixture through a mesh sieve. We personally love the texture the nuts bring!

Finishing it all up:

1. Serve your soup into bowls and drizzle your pistachio oil mixture over top.
2. Enjoy your cozy soup!