BUTTERNUT SQUASH SOUP

instant pot

Turn the Instant Pot to sauté and add in a bit of oil. Once heated, add in minced onion and sauté for 2-3 minutes. Add in the garlic and saute for 1 minute longer. Turn the Instant Pot Off.

1

Add in apple cider and vegetable broth and scrape up any browned bits. Stir in cubed squash and seasonings.

2

Cook on high pressure for 15 minutes. Allow the pressure to release naturally and then puree the soup with an immersion blender.

3

Stir in cream or plain yogurt.

4

Serve with crusty bread, a drizzle of yogurt or cream and chopped cilantro.

5

--Reader Review

5

This soup is a winner with my family. It’s going to be my go to recipe for Butternut Squash soup - and I’ve tried many recipes!