Butternut Squash Bisque

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Ingredients
  • 2 lbs frozen butternut squash
  • 2 cups vegetable broth
  • 2 tsp stemmed fresh thyme leaves
  • 1/4 tsp grated nutmeg
  • 1/2 tsp table salt
  • 1 cup whole or low-­fat milk
  • 1/2 cup heavy or light cream
  • 4 tbsp butter
  • 2 tbsp all-purpose flour
Instructions
  • Stir the squash cubes, broth, thyme, nutmeg, and salt in an Instant Pot. Lock the lid onto the pot.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 4 minutes with the Keep Warm setting off.
  • Option 2 All Pressure Cookers
    Press Soup/Broth, Pressure Cook or Manual on High pressure for 5 minutes with the Keep Warm setting off. The valve must be closed.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir in the milk and cream.
  • Use an immersion blender to puree the soup right in the pot. Or work in halves (or even thirds) to puree the soup in a covered blender. (Remove the knob from the blender’s lid and place a towel over the opening so that pressure cannot build up and spew hot soup onto you.) If necessary, return all the soup to the cooker.
  • Press the SAUTÉ button and set it for LOW, LESS, or CUSTOM 250°F. Set the timer for 5 minutes .
  • Bring the soup to a simmer, stirring often. Meanwhile, put the butter in a small, microwave-safe bowl or measuring container and melt it in 5-second increments on high in a microwave. Use a fork to stir in the flour to make a thin paste.
  • When the soup is simmering, whisk (do not stir) the butter mixture into the pot. Continue whisking until the soup is slightly thickened, about 1 minute. Turn off the SAUTÉ function and cool for a couple of minutes before serving.
Notes
  • Beyond
    • For an 8-quart Instant Pot, you must use 50 percent more of all the ingredients.
  • • We kept the herbs simple so the flavor of the soup remains a bit more straightforward. If you want more “herbiness,” sprinkle minced fresh parsley or sage leaves on each serving.
  • • The soup is terrific with crunchy bacon crumbled over each bowlful.
  • • This soup may well need a grilled cheese sandwich.
    Here’s our favorite recipe: Put about 2 ounces/ucsa> sliced sharp Cheddar between two pieces of whole-wheat or rye bread.Smear a thin coating of regular or low-fat (but not fat-free) mayonnaise on the outside of both sides of the sandwich. Lightly coat the inside of a nonstick skillet with nonstick spray, then fry the sandwich over mediumheat, turning once, until crisp, 3–4 minutes.
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