Halloween is over, most of the leaves have now fallen off the trees and we’re well into November already! Thanksgiving decorations AND Christmas decorations are already in the stores and the TV ads for both are running already too. I guess it’s time to start thinking about Thanksgiving menus!
Today, I’m bringing you a Butternut Squash Soup from Fix-It and Forget-It Instant Pot Cookbook. In 45 minutes, from start to finish, you’ll have a delicious soup for your Thanksgiving crowd. This recipe was submitted to us from one of our long-time contributors, Colleen Heatwole and she said she served this dish to her sisters for the evening meal prior to Thanksgiving day and it was well received. She also mentions that the most time-consuming part of this recipe is simply cutting up the butternut squash. A little tip: Many stores now sell pre-cut butternut squash in the produce or freezer section. If you’re in a hurry, that will significantly cut down on the preparation time.
You can find Fix-It and Forget-It Instant Pot Cookbook just about anywhere books are sold in-store and online. I love the convenience and competitive price of amazon, so if you would like to purchase the book there, you can click here.
Butternut Squash Soup
Colleen Heatwole, Burton, MI
Makes 4 servings
Prep. Time: 30 minutes
Cooking Time: 15 minutes
Setting: Sauté and Manual
2 Tbsp. butter
1 large onion, chopped
2 cloves garlic, minced
1 tsp. thyme
½ tsp. sage
salt and pepper to taste
4 cups chicken stock
2 large butternut squash, peeled, seeded, and cubed (about 4 pounds)
1. In the inner pot of the Instant Pot, melt the butter using sauté function.
2. Add onion and garlic and cook until soft, 3 to 5 minutes.
3. Add thyme and sage and cook another minute. Season with salt and pepper.
4. Stir in butternut squash and add chicken stock.
5. Secure the lid and make sure vent is at sealing. Using Manual setting, cook squash and seasonings 10 minutes, using high pressure.
6. When time is up, do a quick release of the pressure.
7. Purée the soup in a food processor or use immersion blender right in the inner pot. If soup is too thick, add more stock. Adjust salt and pepper as needed.