Ready to serve in less than half and hour, this instant pot butternut squash soup is the perfect fall soup that the whole family will love.
Optional: Saute chopped bacon in an instant pot until crispy. Transfer to towel-lined plate. Then add olive oil & onion to the instant pot on Saute setting. Cook for 2-3 minutes then stir in Stir in garlic, sage & thyme until fragrant, about 1 minute.
Stir in butternut squash, carrots, celery, apple, chicken stock, salt, black pepper, nutmeg and optional cumin. Close the lid and turn the knob to sealing. Select manual setting; cook on high for 10 minutes. When finished cooking, quick-release pressure.
Dairy free? Substitute heavy cream with coconut or almond milk or cashew cream. Peel and de-seed the butternut squash before cubing and adding it to the instant pot Storage Let the soup cool completely before storing if making ahead of time.