Butternut Squash Bisque


  • 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
  • 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.
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