Instant Pot Butternut Squash Soup

Name: Instant Pot Butternut Squash Soup
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4
Cuisine: American
Ingredients: 2 tbsp Unsalted Butter (2 tablespoons butter); 1 piece Yellow Onion (1 small onion (chopped)); 1 piece Celery (1 celery stalk (chopped)); 2 pieces Carrot (2 medium carrots (chopped)); 1 piece Granny Smith Apple (1 medium Granny Smith apple); 1 piece Butternut Squash (1 medium butternut squash (peeled, seeded, and cubed)); 1 can Chicken Stock (1 32-ounce container chicken stock); ½ cup Heavy Cream (½ cup heavy cream); 0 pieces Chives (chives) — optional; 1 pinch Curry Powder (1 pinch curry powder); 0 pieces Table Salt (salt (to taste)); 0 pieces Black Pepper (black pepper (freshly ground, to taste))

Creamy and smooth butternut squash soup made in an Instant Pot, featuring a blend of autumn vegetables and a hint of curry, finished with heavy cream.

27 minAmerican

Servings4

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Vegetarian
Pescatarian

Steps

1Melt the butter in a large pot. Cook the onion, celery, carrot, apple, and squash 5 minutes, or until lightly browned. Add veggies to Instant Pot.
2Pour in 3 cups of the chicken stock to cover vegetables. Add pinch of curry. Secure lid and cook 12 minutes, then quick release.
3Transfer the soup to a blender and blend until smooth.
4Return to pot, and add in heavy cream and 1 1/2 tsp salt. Mix in any remaining stock to attain desired consistency. Season with salt and pepper and garnish with chives.