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.