Butternut Squash Soup

By: Time Magazine

Butternut Squash Soup
cuisine icon Cuisine
American
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, Low Carb, Low Fat
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
8 servings, american, bay leaf, black pepper, butternut squash, celiac, chicken stock, contributed, cook 6 hour, dairy free, easy, garlic cloves, ginger, gluten free, low carb, low fat, more than 2 hours, nutmeg, onion, prep 10 min, pressure cook, salt, soup, thyme leaves, Time Magazine

prep icon Prep Time
10 min
cook icon Cook Time
6 hour

serving icon Servings
8 servings
Ingredients
  • 8 cups butternut squash
  • 4 cups chicken stock
  • 1/2 cup onion
  • 1 tablespoon Ginger
  • 3/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 2 garlic cloves
  • 1 bay leaf
  • Thyme leaves
Instructions
  • Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
  • Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
  • Purée squash mixture with an immersion blender until smooth.
  • Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!
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