Risotto with Lemon and Shrimp
Apple Butternut Squash Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
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Ingredients
- 1 tsp olive oil
- 1/2 onion finely diced
- 1 1/2 lb butternut squash peeled and cubed
- 2 apples peeled and cubed
- 2 tsp salt
- 1 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne (optional)
- 2 cups chicken broth
- 1/4 cup heavy cream
- 1 tbsp maple syrup
- sour cream or plain yogurt for serving
- cubed apples tossed in lemon juice for garnish (optional)
Ingredients
|
Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion to the pot and saute until soft, 2-3 minutes. Add apple, salt and spices and stir to combine.
- Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
- Add squash and stir. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, quick-release the remaining pressure, then select CANCEL to turn off the pot.
- Use an immersion blender to blend the soup until smooth.
- Cool slightly, then stir in cream and maple syrup.
- Serve warm with a dollop of sour cream or plain yogurt. Garnish with additional cubed apples as needed.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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