– 1 ½ lbs. of fresh baked butternut squash peeled, and cubed – 3 tablespoons butter – ½ cup green onions diced – ½ cup celery diced – ½ cup carrots diced – 1 garlic clove minced – 2 14.5 oz. cans chicken broth – 1 14.5 oz. can diced tomatoes with juice – ½ teaspoon Italian seasoning – ⅛ teaspoon dried red pepper flakes – ¼ teaspoon freshly ground black pepper – ⅛ teaspoon freshly grated nutmeg – 1 cup orzo cooked – 1 cup chicken cooked and diced
Add garlic, stir briefly and add chicken stock, tomatoes and squash. Season with red pepper flakes, pepper and nutmeg.
Select high pressure and 10 minutes cook time.. You can use quick release once done. Use an immersion blender and puree until mixture is very smooth.
Select Simmer and add chicken, orzo, and half and half and heat until chicken is heated.
Serve garnished with thinly sliced green tops of onions and a swirl of half and half.