Instant Pot Butternut Squash Soup

🧂 Ingredients

• 2 cups stock

  vegetable or chicken
• 3 cloves garlic

  peeled and minced
• 1- inch fresh ginger

  peeled and minced
• 1 apple

  cored and diced
• 4 cups butternut squash

  peeled, seeded and cubed
• 3 sprigs fresh thyme
• 1 small onion

  diced
• 1/2 teaspoon salt

  or more to taste
• 1/4 teaspoon freshly ground black pepper

  or more to taste
• pinch of ground cinnamon
• 1/2 cup milk

  half n-half, cream, or coconut milk

Instructions

• 1 Add the stock, garlic, ginger, apple, butternut squash, thyme, onion, salt,
  pepper, and cinnamon to the Instant Pot pressure cooker. Stir, close the lid,
  and set the valve to "sealing."
• 2 Select manual high pressure and set the Instant Pot to cook for 8 minutes. Once
  cooked, quickly release the pressure and remove the lid.
• 3 Stir in the milk and puree the soup in a blender or use an immersion blender. If
  using a blender, transfer the soup in 2 separate batches.
• 4 Season with additional salt and pepper as desired and serve.

Nutrition Info