Instant Pot Butternut Squash Soup
I bought an instant pot last year on Black Friday but unfortunately it was sitting in my kitchen for about a year before I properly used it. I know that’s so ridiculous considering dinner could have been made in minutes and the possibilities are endless!
This past weekend we had a redo Thanksgiving dinner with family because any excuse for fried turkey, brisket stuffing and mashed potatoes. On my list was butternut squash soup and I knew I wanted to use the instant pot to make it and it turned out so good! Now that it’s cold outside, we’re constantly craving soups so I had to switch it up and try something new.
Enjoy and let me know if you tried it!
Ingredients:
2 tbsp olive oil
1 large yellow onion
1 tbsp minced garlic
1 1/2 inch fresh ginger peeled and minced
2 carrots, peeled and cubed
1 apple peeled and cubed ( I used Gala apples)
3 lbs Butternut Squash peeled and cubed into large chunks
1-2 tsp salt
1/2 -1 tsp black pepper
1 sprig of rosemary
1 sprig Thyme
4.5 cups vegetable broth
Optional: 1/2 cup pumpkin puree
1/2 cup heavy cream
Directions:
1. Turn instant pot to Saute mode. When hot, add in olive oil, onions, garlic and ginger and stir until the onion is translucent
2. Add butternut squash, carrots, apple, salt, pepper, rosemary, thyme and stir well.
3. Add the broth
4. Put the lid on the pot and and set the steam releasing knob to the Sealing position. Cancel the Saute mode and turn on the Pressure cook mode. Set the timer for 10 minutes.
5. When the cooking cycle ends, let the pot naturally release for 15 minutes (just let it sit for 15 minutes). Then release the remaining pressure and carefully open the lid.
6. Stir the soup and use an immersion blender to puree everything. If you do not have an immersion blender, use a food processor or a smoothie blender. Be sure to follow the instructions on the blender manual when dealing with hot contents.
7. Finish off the soup by adding the pumpkin puree, and heavy cream
8. Taste and adjust the salt if desired
Enjoy!
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