Creamy Butternut Squash Soup
This creamy butternut squash soup is a cozy family favorite, perfect for chilly afternoons. The comforting blend of squash, apple, and spices creates a warm hug in a bowl.
Equipment
- Instant Pot
- Immersion blender (or traditional blender)
Ingredients
Ingredients:
- 3 cloves garlic minced
- 1 large carrot chopped
- 1 sprig fresh rosemary
- 1 green apple peeled, cored, and chopped
- 3 lbs chopped butternut squash (about 1 medium-sized squash)
- 1 medium yellow onion chopped
- 3 cups vegetable broth
- 1/4 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 sprig fresh thyme
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- Pinch nutmeg (optional)
Instructions
- Heat your Instant Pot by selecting the Sauté function. Add olive oil, then toss in the onion, carrot, celery, and garlic, cooking until they're tender, about 3 to 5 minutes.
- Pour in the vegetable broth, then add the butternut squash, chopped apple, cinnamon, the herbs (thyme and rosemary), salt, pepper, and nutmeg if you're using it. Stir everything together.
- Secure the lid on the Instant Pot and turn the knob to seal. Cook on high pressure for 10 minutes, followed by a quick release of the pressure.
- Using an immersion blender, puree the soup right in the pot until it's creamy and smooth. If you don’t have one, let the soup cool a bit and then blend in batches in a traditional blender.
- Ladle the delicious soup into bowls and serve it warm. Enjoy the comforting flavors of fall!