Instant Pot Butternut Squash Soup

Name: Instant Pot Butternut Squash Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 32 ounces Butternut squash (peeled, seeded, and roughly chopped); ½ cup Onion; 1 Green apple (peeled, cored, and sliced into quarters); 3 cloves Garlic; 4 cups Vegetable broth; 6 sprigs Thyme; 1 tablespoon Lemon juice; Salt and Pepper to taste

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 10

Cost: $1.27 /serving

Author : Kat Jeter & Melinda Caldwell

butternut squash soup

Ingredients

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Instructions

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Step 1

Place the butternut squash, onion, green apple, garlic, thym and vegetable broth in the pot of your Instant Pot and then lock lid in place. Turn the top valve to “Sealing”.

Step 2

Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 10 minutes.

Step 3

When the time is up press “Cancel” to stop the cooking and then wait 10 minutes as the Instant Pot does a natural release. After 10 minutes carefully, turn the vent to “Venting” to release the remaining steam.

Step 4

Remove the lid and pull out the pieces of thyme. Then use an immersion blender to puree the soup until it is smooth and creamy.

Step 5

Add lemon juice then salt and pepper to taste.

Step 6

Serve warm.