Instant Pot Butternut Squash Soup

Now you can make butternut squash soup in just half the time in the IP! Quick, easy, and velvety smooth.

8 Servings

Prep Time: 15 min Cook Time: 30 min Total Time: 45 min

https://damndelicious.net/2019/12/29/instant-pot-butternut-squash-soup/

Ingredients

4 slices bacon, diced

½ medium sweet onion, diced

3 cloves garlic, minced

4 fresh sage leaves, minced

3 sprigs 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

Step 1

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.

Step 2

Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.

Step 3

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.

Step 4

Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.

Step 5

Serve immediately, sprinkled with bacon and chives.