Instant Pot Butternut Squash Soup
User Reviews
4.9
240 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
8 cups
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Butternut Squash Soup
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Now you can make butternut squash soup in just half the time in the IP! Quick, easy, and velvety smooth.
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Ingredients
- 4 lices Bacon diced
- ½ medium sweet onion diced
- 3 cloves garlic minced
- 4 fresh sage leaves minced
- 3 prigs fresh thyme
- 2 ½ pounds butternut squash peeled, seeded, and cubed
- 3 large carrots cut into 1-inch pieces
- 1 rib celery cut into 1-inch pieces
- 1 granny smith apple cored and chopped
- 4 cups chicken stock
- Kosher salt and freshly ground black pepper to taste
- ⅓ cup heavy cream
- 2 tablespoons chopped fresh chives
Instructions
- Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
- Stir in butternut squash, carrots, celery, apple, chicken stock, 1 teaspoon salt and 1/2 teaspoon pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
- Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
- Serve immediately, sprinkled with bacon and chives.
Genuine Reviews
User Reviews
Overall Rating
4.9
240 reviews
Excellent
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