Ingredients: |
Ingredients: 2 lbs of butternut squash, cut either in half with seeds and inner stringy-ness removed OR cut into cubes also with the seeds and skin removed (some markets sell it pre-cut)
1 tbsp of olive oil
2 tbsp of salted butter
3 shallots, chopped
1 tbsp of crushed garlic
4 cups of chicken broth or vegetable broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water)
1 tbsp of seasoned salt
1 tsp of black pepper, plus some for garnish
1/4 tsp of white pepper
1/4 tsp of nutmeg
1 tsp of rubbed (dried) sage, plus some for garnish
1 tsp of dried thyme, plus some for garnish
1 tbsp of Worcestershire sauce
1/3 cup of grated Parmesan cheese, plus some for garnish
1/2 cup of heavy cream
1 tbsp of white sugar
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Directions: |
Directions:If your squash isn’t already pre-cut, using a good knife, (carefully) cut the butternut squash in half from the top to the bottom and use an ice cream scooper to scoop out the seeds (you can either discard them or save them for toasting)
Add the trivet and 1 cup of water to the Instant Pot and rest the halved (or pre-cut/cubed) squash on top of it so that it fits. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done and hit “Keep Warm/Cancel”Carefully remove the cooked squash with tongs and set aside to cool. Remove the trivet and liner pot, rinse it out, dry it off well and then return the liner pot to the Instant Pot
Hit “Sauté” and Adjust so it’s on the “More” or “High” setting. Add in the oil and butter and once melted and bubbling, add the shallots. Cook for about 3 minutes in the oil/butter until a softened and a little browned and then add in the garlic and stir for another minute
Next, add in the chicken broth, garlic broth, seasoned salt, black pepper, white pepper, nutmeg, dried sage and dried thyme. Mix well, secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. Quick release when done
While the broth is cooking, the squash will have cooled down. If you used cubed squash, you’re good here. But if you used whole squash that you halved, using the ice cream scooper, scoop the soft meat out of the squash and place all the scooped meat into a bowl, leaving the skin out. Also, don’t worry about scooping out any tough portions of the squash. We only want the soft sections and we will have plenty. Discard the skin and tough portions of the squash when done scooping
After quick releasing the broth and when the lid comes off the Instant Pot, add in the scooped squash and then take an immersion blender (or a regular one, but an immersion blender is SO much easier for this so you don’t have to transfer the soup to a blender and then back into the pot) and blend everything in the pot together for about a minute until it’s puréed. The soup will thicken up from this
Lastly, add in the Worcestershire sauce, Parmesan cheese, heavy cream, sugar and stir until well combined
Ladle into bowls and top with some extra sprinkles of rubbed sage and thyme and maybe a few additional dollops of cream (AND/OR use some reserved seeds from the squash that you’ve toasted/roasted too) |
This recipe for Instant Pot Best Butternut Squash Soup is from