Instant Pot Butternut Squash Soup

Name: Instant Pot Butternut Squash Soup
Total time: 50 min
Yield: 10 c.
Ingredients: 1 medium butternut squash (about 2 3/4 lbs), peeled and thinly sliced; 2 medium carrots, thinly sliced; 2 cloves garlic, pressed; 1 large onion, thinly sliced; 1 stalk celery, thinly sliced; Kosher salt and pepper; 6 sprigs fresh thyme; 4 sprigs fresh sage, plus 15 sage leaves; 4 cups low-sodium chicken broth; 3 tbsp. olive oil, plus more for drizzling

By The Good Housekeeping Test KitchenPublished: Aug 28, 2019

pumpkin creamy soup on dark wooden background top view

Anjelika Gretskaia

Yields:

10 c.

Total Time:

50 mins

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Start Thanksgiving dinner off right with a cozy Instant Pot fall soup, full of fall's fave (butternut squash!).

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Ingredients

1
medium butternut squash (about 2 3/4 lbs), peeled and thinly sliced
2
medium carrots, thinly sliced
2
cloves garlic, pressed
1
large onion, thinly sliced
1
stalk celery, thinly sliced
Kosher salt and pepper
6
sprigs fresh thyme
4
sprigs fresh sage, plus 15 sage leaves
4
cups low-sodium chicken broth
3 Tbsp.
olive oil, plus more for drizzling

Directions

1. Step 1In an Instant Pot, toss butternut squash, carrots, garlic, onion, celery, and 1/2 tsp each salt and pepper.
2. Step 2Tie thyme and sage sprigs into a small bundle with twine, then place on top of vegetable mixture. Add broth and lock lid.
3. Step 3Cook on [Manual High Pressure] for 20 minutes. Natural release for 15 minutes then release any remaining pressure.
4. Step 4Let cool slightly then discard herb bundle. Using an immersion blender (or standard blender, in batches) puree soup.
5. Step 5Meanwhile, heat oil in small saucepan on medium. Add sage leaves and cook stirring occasionally, until bubbles subside. With slotted spoon, transfer leaves to paper-towel-lined plate to drain. Serve soup drizzled with oil and topped with crispy sage.