| 11 | 55 | 254 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 4 |
| 1/2 cup | Wild rice, dry (cooked) |
| 1/2 cup | Sliced almonds (roasted) |
| 1 1/2 tbsp | Olive Oil, Extra Virgin |
| 1 medium | Yellow onion (chopped) |
| 3 cup | Chicken broth (stock), low sodium (Vegan: Vegetable Broth) |
| 2 cup | Butternut squash (Frozen or fresh: peeled, cut into 1-inch cubes) |
| 1 medium | Apple (peeled, cored, coarsely chopped) |
| 1 leaf | Bay leaf |
| 1 stick(s) | Cinnamon |
| 1/2 tsp | Salt (optional) |
| 1/2 tsp | Nutmeg, ground |
1. In an instapot, heat oil on saute (or use a dutch oven over medium heat). Add onions, cook for 3-4 minutes or until opaque; do not allow onions to brown.
2. Stir in broth, squash, apple, bay leaf, and cinnamon stick. Switch Instapot to Soup setting. Put lid back on and let it do its thing.
3. Remove from heat and remove bay leaf and cinnamon stick.
4. Purée soup with an immersion blender or food processor. Stir in salt, pepper, and nutmeg.
5. Add wild rice, stir to blend then allow to heat through before serving.
6. Spoon soup into bowls and garnish each bowl with 1 Tbsp toasted almonds.
Enjoy!
Add water to the soup to thin, if necessary.
| Fruit | 0.2 |
| Grain | 0.6 |
| Meat Alternative | 0.3 |
| Vegetables | 1.2 |
