Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1 cup yellow onion (½" dice)
  • 1 tablespoon minced garlic
  • 1 ½ teaspoon chopped thyme (or ½ teaspoons dried thyme)
  • 5 cups butternut squash (1" cubes, about a 2 ½ pound squash)
  • 1 ½ cups granny smith apple (1" cubes, or fuji apple)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 cups vegetable stock (or broth)
  • ½ cup heavy cream (or unsweetened coconut milk)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg

Instruction

  • Heat Instant Pot - Select "Saute" on a 6-quart Instant Pot and adjust to the “normal” setting. Allow the pot to heat. It will indicate "Hot" on the display when ready.
  • Cook Aromatics - Add olive oil, once hot, add the onions. Saute until translucent, about 4 minutes. Add the minced garlic and thyme, saute for 30 seconds.
  • Add Squash and Apples - Add the diced butternut squash and saute for 3 minutes. Add the diced apple, salt, pepper, and vegetable stock, stir to combine. Press "Keep/ Warm/Cancel" on the Instant Pot.
  • Cover Instant Pot - Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock.
  • Pressure Cook - Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 10 minutes using the "+" or "-" controls. It will take about 8 to 10 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
  • Release Pressure - Once cook time is complete, allow the pressure to naturally release for 10 minutes.
  • Open Lid - Use an oven mitt to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray some moisture around the pot, so be careful. Remove the cover, opening the top away from you as steam will release from the pot.
  • Puree Soup - Use a hand immersion blender to puree the soup until just smooth, or transfer to a blender and puree.
  • Add Cream and Seasonings - Add in the heavy cream, cinnamon, and nutmeg, stir to combine. Season soup with salt and pepper to taste.
  • To Serve - Serve garnished with a drizzle of heavy cream, chopped thyme leaves, and freshly cracked balck pepper.