Ingredients

The following ingredients have 8 Servings
  • 8 cups butternut squash (cubed and peeled, 1 1/2-inch, about 5.5 pounds)
  • 4 cups chicken stock (low sodium )
  • 1/2 cup onion (chopped)
  • 1 tablespoon Ginger (fresh, minced and peeled)
  • 3/4 teaspoon salt
  • 1/4 teaspoon nutmeg (ground)
  • 1/4 teaspoon black pepper (freshly ground)
  • 2 garlic cloves (minced)
  • 1 bay leaf
  • Thyme leaves (optional)

Instruction

  • Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
  • Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
  • Purée squash mixture with an immersion blender until smooth.
  • Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!