Butternut squash and Leek soup

(my own recipe for an Instapot)

Serves 6-8

Ingredients:

• 1 butternut squash, cubed
• 2 medium leeks, sliced
• 2 potatoes (around 400gr), cubed 
• 1 medium onion, chopped
• 2 celery sticks, thinly sliced
• 2 large carrots, roughly cut 
• 2 tbsp olive oil
• 1,5 L vegetable stock
• 250 gr light cream
• salt and pepper

To serve(optional):

• fresh parsley
• grated cheddar cheese
• crispy bacon
• crusty bread

Step One

 Put the pot on the Sauté option. Add the olive oil, leeks and onion and sauté them for 5 minutes. Afterwards, add the rest vegetables and let them sauté for a further 5 minutes. Stir 2-3 times for the vegetables to not burn.

Step Two

 Add to the pot the vegetable stock, salt and pepper. Change the setting from Sauté to Soup (which is 30 minutes), close the lid and let it finish the program. 

Step Three

 When is done, remove the lid carefully and blend with a hand blender. Add the light cream, mix and check for taste. Add more salt and pepper if needed. Serve with crispy bacon, grated cheese and fresh parsley.

Poftă Bună!!!!