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Ace Blender - Butternut Squash Soup
By :Instant Brands Collection
Votes: 21
Rating: 4.43
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Course Soup
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Ace Blender
Prep Time 15 minutes
Cook Time 23 minutes
Servings
4 servings
Ingredients
  • 24 ounces cubed butternut squash
  • 2 1/4 cups chicken stock may use vegetable stock
  • 1/4 small yellow onion
  • 1 tbsp dark brown sugar honey, or other sweetener
  • 1/4 tsp dried thyme
  • 1/8 tsp ground nutmeg fresh is by far the best
  • 3 leaves fresh sage chopped
  • 2 tbsp butter or vegetable oil spread
  • salt to taste
  • pepper to taste
  • Sour cream or heavy cream to garnish, optional
  • Shelled pumpkin seeds to garnish, optional, pepitas
Course Soup
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Ace Blender
Prep Time 15 minutes
Cook Time 23 minutes
Servings
4 servings
Ingredients
  • 24 ounces cubed butternut squash
  • 2 1/4 cups chicken stock may use vegetable stock
  • 1/4 small yellow onion
  • 1 tbsp dark brown sugar honey, or other sweetener
  • 1/4 tsp dried thyme
  • 1/8 tsp ground nutmeg fresh is by far the best
  • 3 leaves fresh sage chopped
  • 2 tbsp butter or vegetable oil spread
  • salt to taste
  • pepper to taste
  • Sour cream or heavy cream to garnish, optional
  • Shelled pumpkin seeds to garnish, optional, pepitas
Votes: 21
Rating: 4.43
Rate this recipe!
Print Recipe
Instructions
  1. Seat glass pitcher on the base of the Instant Pot® Ace and add butternut squash, chicken stock, yellow onion, brown sugar, thyme, and nutmeg.
  2. Secure and lock lid.
  3. Choose the Soup •• program for creamy soup (22:44 minutes).
  4. Once program has completed, carefully remove lid and stir in fresh sage and butter.
  5. Season with salt and pepper to taste before serving. Top with a dollop of sour cream, drizzle of heavy cream, and/or sprinkling of pumpkin seeds, if desired.
Recipe Notes

Helpful Tip: Fresh butternut squash should be peeled and seeded.  A 2 1/2 lbs   squash should yield the 24 ounces needed in this recipe. For easier prep, cubed butternut squash is often sold pre-chopped in the refrigerated case of the produce section. Frozen squash can also be used.

Pumpkin Soup Variation: To make a creamy pumpkin soup, fresh chopped pumpkin can be substituted for the squash. 15 ounce ( 1 can ) of pure pumpkin can also be substituted. Also try substituting 1/4 teaspoon of pumpkin pie spice in place of the nutmeg.