Butternut Squash Soup (Instant Pot)

Classic Autumn.  By the way, I’m teaching a cooking class at Acorn Farm in downtown Milford on October 15th! 

INGREDIENTS

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24 ounces cubed butternut squash
2 1/4 cups chicken stock 
1/4 small yellow onion
1 tbsp dark brown sugar 
1/4 tsp dried thyme
1/8 tsp ground nutmeg 
3 leaves fresh sage chopped
2 Tbsp butter
Salt & pepper to taste
Sour cream or heavy cream to garnish, optional
Shelled pumpkin seeds to garnish, optional

DIRECTIONS

  • Add butternut squash, chicken stock, yellow onion, brown sugar, thyme, and nutmeg to the Instant Pot.

  • Secure and lock lid.

  • Choose the Soup •• program for creamy soup for 24 minutes.

  • Once program has completed, carefully remove lid and stir in fresh sage and butter.

  • Season with salt and pepper to taste before serving. Top with a dollop of sour cream, drizzle of heavy cream, and/or sprinkling of pumpkin seeds, if desired.

Healthy, Dinner, Lunch, Side Dish, Side Dishes, SoupMarie KellyMilford Kitchenfall, autumn, instant pot, butternut squash, soupComment