Lunch

Instant Pot Butternut Squash Soup Recipe

Rating 5.0
| 0
ingredients
13
steps
6
time
25m
Instant Pot butternut squash soup makes creamy squash soup in a fraction of the time. Velvety smooth soup is topped with crispy fried sage leaves for a delightful textural contrast.
time
25m
ingredients
13
yield
6 servings
Servings:
6
For the Soup
3 tblsp
unsalted butter
1 cup(s)
diced shallots
1 cup(s)
diced celery
1 tblsp
chopped fresh sage
1/2 tsp
salt, divided
2 cup(s)
chicken broth, divided
1/4 cup(s)
dry vermouth
1 cup(s)
diced green apple
3 cup(s)
diced butternut squash, cut into 1/2 inch cubes
1 tsp
apple cider vinegar
1/4 tsp
black pepper
For the Fried Sage
1 tblsp
unsalted butter
fresh sage leaves
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Step 1
Turn the Instant Pot to "sauté" mode on high temperature for 5 minutes. Push the start button and add the butter, shallots, celery, sage and 1/4 teaspoon salt. Stir occasionally.
Step 2
Turn the Instant Pot to “pressure cook” mode on high temperature for 5 minutes. Push the start button and then add one cup of broth, vermouth, apple, squash and remaining salt. Stir well and lock on the lid.
Step 3
Immediately do a "quick release" and remove the lid when the pin drops. Add the remaining one cup of broth, vinegar and pepper. Blend with a blender or an immersion blender until thick and creamy, about 1 minute. Taste to assess the seasoning and the thickness. Add more salt and/or broth, as needed. Keep warm.
Step 4
Make the fried sage. In a small sauté pan on medium heat, melt the butter.
Step 5
Fry the sage leaves in the butter. Cook until the butter is brown and the leaves are crispy, about 1 minute.
Step 6
Ladle the soup into individual bowls, then top each one with several drops of brown butter and a few crispy sage leaves. Enjoy!
Nutrition Per Serving
View All
CALORIES
174
FAT
9 g
PROTEIN
3.8 g
CARBS
19.7 g
Chef Joni
With Chef Joni you will have a hands-on experience to learn how to think like a chef using cooking science and principles. Mostly a self-taught cook, she has completed nutrition and culinary programs, has trained in group dynamics, and has cooked with chefs in Marrakesh, Italy and the Bay Area. Chef Joni co-wrote Dave Asprey's first Bulletproof cookbook, and was named Best Personal Chef in Silicon Valley by the SanFranMagazine.

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