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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Butternut Squash Soup

8.0

3 cups chicken broth

3 garlic cloves (minced)

2 celery stalks (chopped)

2 carrots (peeled and sliced)

1 small yellow onion (chopped)

1 medium butternut squash (peeled, seeded, and chopped into 1 inch cubes (about 4 cups))

2 Tablespoons fresh sage leaves

⅛ teaspoon ground nutmeg

⅓ cup heavy cream

Salt and pepper (to taste)

Add the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir.
Attach the lid and ensure the valve is in the sealing position. Cook on manual high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
Use an immersion blender (or transfer the mixture to a blender in batches) and blend until the soup is smooth-- about 2 minutes.
Stir in the heavy cream and serve. Store any leftovers in an airtight container in the fridge for up to 5 days.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall❄️Winter

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 89 weeks ago

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