Butternut Soup

Ingredients:

2 Whole Butternuts
1 Onion
1 Cinnamon Sticks
7,5 ml Salt

300 g Chuck Meat (or any stew meat)
20 ml Veggie Stock (Nature’s Choice)
45 ml Honey

Method:

Peel Butternuts and Onion, put all the first four ingredients in the Pressure Cooker and set it on 30 min.
Fry the cut up meat in a saucepan together with the honey & veggie stock, till brown. Blend the Butternut mixture with a electric mixer stick till smooth. Add the fried meat to the Butternut mixture and put it all together back in the Pressure Cooker for 30 min. Serve steaming hot.