Ace Blender - Butternut Squash Soup

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Ingredients
  • 24 ounces cubed butternut squash
  • 2 1/4 cups chicken stock
  • 1/4 small yellow onion
  • 1 tbsp dark brown sugar
  • 1/4 tsp dried thyme
  • 1/8 tsp ground nutmeg
  • 3 leaves fresh sage
  • 2 tbsp butter or vegetable oil spread
  • salt
  • pepper
  • Sour cream or heavy cream
  • Shelled pumpkin seeds
Instructions
  • Seat glass pitcher on the base of the Instant Pot® Ace and add butternut squash, chicken stock, yellow onion, brown sugar, thyme, and nutmeg.
  • Secure and lock lid.
  • Choose the Soup •• program for creamy soup (22:44 minutes).
  • Once program has completed, carefully remove lid and stir in fresh sage and butter.
  • Season with salt and pepper to taste before serving. Top with a dollop of sour cream, drizzle of heavy cream, and/or sprinkling of pumpkin seeds, if desired.
Notes
  • Helpful Tip: Fresh butternut squash should be peeled and seeded.  A 2 1/2 lbs   squash should yield the 24 ounces needed in this recipe. For easier prep, cubed butternut squash is often sold pre-chopped in the refrigerated case of the produce section. Frozen squash can also be used.
  • Pumpkin Soup Variation: To make a creamy pumpkin soup, fresh chopped pumpkin can be substituted for the squash. 15 ounce ( 1 can ) of pure pumpkin can also be substituted. Also try substituting 1/4 teaspoon of pumpkin pie spice in place of the nutmeg.
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