Instant Pot Butternut Squash Soup

pressurecookrecipes.com

Judy

1 (1800g or 4lb) butternut squash

2 tablespoons (28g) unsalted butter

1 (270g) large onion , sliced

2 ribs (170g) celery , roughly chopped

3 cloves (11g) garlic , chopped

¼ teaspoon (0.2g) dried thyme

2 (0.6g) bay leaves

5 cups (1250ml) unsalted chicken stock

2 tablespoons (30ml) regular soy sauce

2 (355g) medium carrots , roughly chopped

½ to 1 cup (125ml - 250ml) heavy cream

Kosher salt and freshly ground black pepper

1½ to 2 tablespoons (22.5ml - 30ml) olive oil (for optional roasting)

Equipment

Instant Pot Pressure Cooker

Immersion Hand Blender

Directions at pressurecookrecipes.com

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