Easy Butternut Squash Soup PT25M https://img5.recipesrun.com/201907/2019/0902/11/7/443121/300x200x90.jpg This Easy Butternut Squash Soup Is Made In The Instant Pot And Is Perfect For A Simple, Healthy, And Delicious Meal! It Is A Fall Favorite! This soup is vegan, vegetarian, and gluten-free, but you will never know it because it is SO creamy and delicious. There is no cream or butter in this soup, the butternut squash is thick and creamy on its own! 4 servings Ingredients: Nutmeg, optional 1/2 tsp. Black pepper 1 tsp. Kosher salt 1 sprig Fresh rosemary 1 sprig Fresh thyme 1/4 tsp. Ground cinnamon 1 Green apple peeled, cored, and chopped 2 cups Vegetable broth 2 pounds Peeled chopped butternut squash 3 cloves Minced garlic 1 Chopped celery rib 1 Large carrot chopped 1 Medium yellow onion chopped 1 tbsp. Olive oil
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    Easy Butternut Squash Soup

    4.0

    ( By zhanghengshuo )

    This Easy Butternut Squash Soup Is Made In The Instant Pot And Is Perfect For A Simple, Healthy, And Delicious Meal! It Is A Fall Favorite! This soup is vegan, vegetarian, and gluten-free, but you will never know it because it is SO creamy and delicious. There is no cream or butter in this soup, the butternut squash is thick and creamy on its own!
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    Easy Butternut Squash Soup
      01 Information
      • Grade easy
      • Serving 4 servings
      • Prep Time 10 Mins
      • Cook Time 15 Mins
      • Total Time 25 Mins
      02 Ingredients
        • Nutmeg, optional
        • 1/2 tsp. Black pepper
        • 1 tsp. Kosher salt
        • 1 sprig Fresh rosemary
        • 1 sprig Fresh thyme
        • 1/4 tsp. Ground cinnamon
        • 1 Green apple peeled, cored, and chopped
        • 2 cups Vegetable broth
        • 2 pounds Peeled chopped butternut squash
        • 3 cloves Minced garlic
        • 1 Chopped celery rib
        • 1 Large carrot chopped
        • 1 Medium yellow onion chopped
        • 1 tbsp. Olive oil
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      03 Method
      • Step 1
        On your Instant Pot select Saute. Add the olive oil and sauté the onion, carrot, celery, and garlic until soft, about 3 to 5 minutes. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, pepper, and nutmeg, if using.
      • Step 2
        Place the lid securely on the Instant Pot and move the knob to seal. Cook on high pressure for 10 minutes and do a quick release of the pressure.
      • Step 3
        Use an immersion blender in the Instant Pot to puree the soup until smooth. If you don't have an immersion blender, you can let the soup cool a little and carefully transfer the soup to a regular blender and blend until smooth.
      • Step 4
        Ladle the soup into bowls and serve warm.
      04 Author
      zhanghengshuo zhanghengshuo
      35 Recipes

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