(Prep + Cook Time: 13 minutes | Servings: 3)

Ingredients :
1/2 lb. frozen cubed butternut squash   
1/2 medium onion; diced   
2 teaspoons oil   
1 garlic oil; minced   
1/2 lb. frozen cauliflower   
1 cup vegetable broth   
1/2 teaspoon paprika   
¼ cup half-and-half milk   
¼ teaspoon dried thyme   
2 pinches of sea salt   


Preparation:
1- Select the *Meat/Chicken* setting for your Power Pressure Cooker XL for 6 minutes.   
2- Add the oil and garlic on the heating pot. Stir-fry for two minutes.   
3- Stir in broth, cauliflower, butternut and many types with the spices.   
4- Secure the lid and turn the worries knob towards closed position.   
5- Once done; release pressure completely and take off of the lid carefully.   
6- Add the milk towards soup and rehearse a handheld blender combine the amalgamation. Serve warm.  

Nutrition Facts (Per Serving):  
Calories: 124   
Carbohydrate: 15.4g   
Protein: 4.7g   
Fat: 6g   

Sugar: 4.4g