Butternut Squash Soup
8 servings, american, bay leaf, black pepper, butternut squash, celiac, chicken stock, contributed, cook 6 hour, dairy free, easy, garlic cloves, ginger, gluten free, low carb, low fat, more than 2 hours, nutmeg, onion, prep 10 min, pressure cook, salt, soup, thyme leaves, Time Inc.
Ingreadient
- 8 cups butternut squash
- 4 cups chicken stock
- 1/2 cup onion
- 1 tablespoon Ginger
- 3/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 2 garlic cloves
- 1 bay leaf
- Thyme leaves
Direction
- Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
- Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
- Purée squash mixture with an immersion blender until smooth.
- Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!
