INSTANT POT BUTTERNUT SQUASH SOUP
Delicious & Creamy
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.
Butternut Squash Onion Carrots Celery Granny Smith Apple Vegetable Broth Heavy Cream
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.
Stir in heavy cream. Puree with an immersion blender, taste and adjust seasoning if necessary. Serve immediately, sprinkled with cooked bacon.
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.