Instant Pot Butternut Squash Soup

Recipe adapted from Damn Delicious.

Ingredients:

• 1/2 medium sweet onion, diced
• 3 garlic cloves, minced
• 4 sage leaves, minced
• 3 sprigs fresh thyme
• 2 1/2 lb. butternut squash, peeled, seeded, and cubed
• 3 large carrots, cut into 1 inch pieces
• 1 celery stalk, but into 1 inch pieces
• 1 Granny smith apple, cored and chopped
• 4 c. chicken stock
• Kosher salt and freshly ground black pepper, to taste
• 1/3 c. heavy cream
• 2 TBSP chopped fresh chives

Directions:

1. Set Instant Pot to the saute setting. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
2. Stir in butternut squash, carrots, celery, apple, chicken stock, 1 tsp. salt and 1/2 tsp. 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.
3. Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
4. Serve immediately, sprinkled with chives and a little extra cream.

Instant Pot Butternut Squash Soup: