Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup

A Creamy, Comforting Fall Favorite

Ingredients:

* 1 medium butternut squash, peeled and cubed * 1 tablespoon olive oil * 1 medium yellow onion, chopped * 2 cloves garlic, minced * 4 cups chicken or vegetable broth * 1 teaspoon ground cinnamon * 1/2 teaspoon ground nutmeg * 1/4 teaspoon ground ginger * 1/4 teaspoon salt * 1/4 teaspoon black pepper * 1/2 cup heavy cream (optional) * Toasted pumpkin seeds or croutons, for garnish

Instructions:

1. Turn on the Instant Pot to the "Sauté" setting. Add the olive oil and heat until shimmering. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds more. 2. Add the butternut squash, chicken broth, cinnamon, nutmeg, ginger, salt, and pepper. Stir to combine. 3. Secure the lid on the Instant Pot and set the valve to "Sealing." Cook on high pressure for 10 minutes. 4. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. 5. Use an immersion blender or carefully transfer the soup to a regular blender and puree until smooth. 6. Stir in the heavy cream, if desired. Taste and adjust seasonings as needed. 7. Serve the soup hot, garnished with toasted pumpkin seeds or croutons.

Tips:

* For a richer flavor, roast the butternut squash before adding it to the Instant Pot. Toss the cubed squash with olive oil, salt, and pepper, then roast at 425°F (220°C) for 20-25 minutes, or until tender. * Don't overcook the soup. Overcooked butternut squash can become mushy. * Add more seasonings to taste. You can add a pinch of cayenne pepper for a little kick, or a drizzle of maple syrup for sweetness. * Serve the soup with crusty bread or a grilled cheese sandwich for a complete meal.