Butternut Squash topped with sweet and spicy walnuts<\/a>\u00a0<\/strong>that I’d tried before.<\/p>\nButternut squash soup is not only delicious but also nutritious, as butternut squash is rich in vitamins, fiber, and antioxidants. It’s a wonderful way to enjoy the flavors of autumn and bring warmth to your table during the colder months. Whether as a starter or a meal on its own, this soup is a true seasonal delight. Enjoy!<\/p>\n
Instant Pot Butternut Squash Soup topped with dried cranberries<\/strong><\/p>\n
Ingredients<\/strong><\/p>\n\nButter- 2 tbsp (or use olive oil)<\/li>\n Bay leaves-2<\/li>\n Onion, chopped -1<\/li>\n Celery, chopped- 1 rib<\/li>\n Butternut squash, cubed – 1, medium-sized<\/li>\n Ground cumin- 1 tsp<\/li>\n Paprika- 1 tsp<\/li>\n Ground cinnamon- 1\/4 tsp<\/li>\n Ground pepper- 3\/4 tsp (or add chili powder)<\/li>\n Salt- 1 tsp<\/li>\n Low-sodium chicken stock- 2 1\/2 cups<\/li>\n Heavy cream- 1\/4 cup<\/li>\n Butter- 1 tbsp<\/li>\n Dried cranberries- for topping<\/li>\n<\/ul>\nInstruction\nI’ve used medium-sized butternut squash, peel off the skin & dice the squash.<\/li>\n Select the saute setting on the Instant Pot, let the stainless steel pot turn hot.<\/li>\n Add butter or olive oil.<\/li>\n Add bay leaves, onion & celery; season with salt & saute for a minute.<\/li>\n Add the diced butternut squash and add all the seasonings: ground cumin, paprika & ground cinnamon. Combine well.<\/li>\n Add low-sodium chicken stock. Or add 1 chicken bouillon cube & 2 1\/2 cups water.<\/li>\n Close the pot with the lid.<\/li>\n Cancel saute setting & select pressure cook setting, set the pressure to high & time to 15 minutes.<\/li>\n After 15 minutes of pressure cooking, let the pressure release naturally for 10 minutes & then do a quick pressure release.<\/li>\n Open the lid, combine well.<\/li>\n Discard the bay leaves.<\/li>\n Using an immersion handheld blender puree the squash to a smooth paste. Or transfer to a blender jar & puree.<\/li>\n Turn on saute setting, medium temperature.<\/li>\n If the soup is too thick & want to thin it down, you could add some more chicken stock.<\/li>\n Add the heavy cream & 1 tbsp butter, combine well.<\/li>\n Taste and add more salt or ground pepper if needed.<\/li>\n Let the soup come to a slight boil, take the pot out of the main pot.<\/li>\n Ladle into soup bowls, top with 4 to 5 dried cranberries, and serve hot.<\/li>\n<\/ul>\n <\/p>\n
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Instant Pot 20 Minute Butternut Squash Soup<\/div>\n
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Recipe Type<\/span>: Soup<\/span><\/div>\nCuisine:
American<\/span><\/div>\nAuthor:
Thasneen<\/span><\/div>\nPrep time:
5 mins<\/time><\/div>\nCook time:
20 mins<\/time><\/div>\nTotal time:
25 mins<\/time><\/div>\nServes:
6 People<\/span><\/div>\n\n
![\"\"](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/10\/butternut-squash-soup.jpg\" "\\"butternut-squash")
<\/p>\n![\"\"](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/10\/butternut-squash-soup1.jpg\" "\\"butternut")
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