Instant Pot Butternut Squash Soup with Sage
A velvety fall soup made fast in the Instant Pot. Butternut squash, carrot, and a tart apple pressure-cook with onion, garlic, and fresh sage, then get blended smooth and finished with a little cream. Toasted pepitas add crunch on top.
55 mins
6 servings
Ingredients
- 2 Carrots
- 3 cloves of Garlic
- 1 Yellow Onion
- 2 tablespoons Butter
- 1 Butternut Squash
- ½ cup Heavy Cream
- 1 ½ teaspoons Kosher Salt
- 4 cups Vegetable Stock
- ½ teaspoon Black Pepper
- ¼ teaspoon Ground Nutmeg
- 1 tablespoon Sage (Fresh)
- ¼ cup Pepitas (Pumpkin Seeds)
- 1 Apple
Directions
- Set the Instant Pot to Sauté and melt the butter. Add the onion and carrots and cook for 4 to 5 minutes, until the onion softens.
- Stir in the garlic, sage, and nutmeg and cook for 1 minute, until fragrant.
- Pour in the broth and scrape the bottom of the pot to loosen any browned bits, which helps prevent a burn warning. Add the squash, apple, salt, and pepper.
- Lock the lid and set the valve to Sealing. Pressure cook on High for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release the rest.
- Blend the soup with an immersion blender until completely smooth. You can also blend it in batches in a countertop blender with the lid vented.
- Stir in the cream, then taste and adjust the salt. Thin with a little more broth or water if it is thicker than you like.
- Ladle into bowls and top with the pepitas.
