Instant Pot Butternut Squash Soup

Smooth, creamy, and satisfying! An easy Instant Pot recipe that is perfect for these cold-wintery months! 

Ingredients:

- 2 Tbs olive oil

- 3/4 cup yellow onion, chopped

- 3 stalks celery, chopped

- 3 garlic cloves, chopped

- 24 oz. butternut squash, peeled, seeded, and chopped (I find the butternut squash that is already cubed and ready to go. #convenience)

- 12 oz. petite white potatoes (or golden potatoes), chopped

- 1 Tbs fresh sage

- 1 tsp. salt

- 3 cups chicken stock (or just enough to cover the veggies)

- 1/4 cup heavy cream

Set Instant Pot to sauté mode and add oil. Sauté onions, celery, and garlic until onions are a golden yellow and your home is filled with the most amazing aroma coming from the kitchen. :) Add squash, potatoes, sage, salt, and chicken stock. Stir and close lid. Turn valve to "seal" and set the Instant Pot on manual "high" mode for 15 minutes. Let it natural release for 10 minutes and then do a quick release (putting a towel over the vent). Open the lid carefully. Transfer everything to a blender. Blend until smooth. Add heavy cream and blend until combined. Serve with crackers, croutons, pepitas, sunflower seeds, or whatever you desire. Enjoy! If you'd like a printer-friendly version of this recipe, Click here.

"Keep calm, the Instant Pot is on!" - Anonymous 

Creamy Butternut Squash Soup

The taste of autumn! It's unbelievable how easy this soup is to make and even more unbelievable how quickly it disappears! The unmistakable flavors of pumpkin, butternut squash, and apple cider really come through in this creamy bowl of sheer bliss!

Ingredients:

- 1 Butternut squash, peeled, seeded, and cubed

- 1 small onion, roughly chopped

- 2 Tbs olive oil

- 2 tsp. salt

- 1/2 tsp. black pepper

- 15 oz. can pure pumpkin

- 2 cups vegetable broth

- 1 1/2 cups apple cider

- 1 1/2 cups half and half

- 2 Tbs honey

- 1/4 tsp. curry powder

- 1/2 tsp. cinnamon

- Garnish Ideas: Pumpkin seeds, sunflower seeds, nuts, sour cream, mascarpone cheese, herbs or anything that sounds good to you.

Preheat oven to 450 degrees. Place squash and onion in a roaster pan. Drizzle with olive oil and sprinkle salt and pepper on top. Place in oven and bake for 20 minutes. Remove and allow to cool for 10 to 15 minutes. Puree squash mixture in a food processor. Scoop the squash puree into a large saucepan and add the rest of the ingredients (except the garnish). Bring to a low boil over medium heat. Garnish with your choice of toppings and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Autumn is a second spring when every leaf is a flower." - Albert Camus