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INSTANT POT BUTTERNUT SQUASH SOUP, IF YOU LIKED IT SAY HELLO

Posted by , on 14 de setembro de 2014 in Recipes

Instructions

HOW TO MAKE INSTANT POT BUTTERNUT SQUASH SOUP, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

    • 4 slices bacon, diced
    • 1/2 medium sweet onion, diced
    • 3 cloves garlic, minced
    • 4 sage leaves, minced
    • 3 sprigs fresh thyme
    • 1 (2 1/2 pound) butternut squash, peeled, seeded, and cubed
    • 3 large carrots, cut into 1-inch pieces
    • 1 stalk celery, cut into 1-inch pieces
    • 1 Granny Smith apple, cored and chopped
    • 4 cups chicken stock
    • Kosher salt and freshly ground black pepper, to taste
    • 1/3 cup heavy cream
    • 2 tablespoons chopped fresh chives

DIRECTIONS:

  1. Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  2. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
  3. Stir in butternut squash, carrots, celery, apple, chicken stock, 1 teaspoon salt and 1/2 teaspoon pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
  4. Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
  5. Serve immediately, sprinkled with bacon and chives.
Ingredients
  • 4 slices bacon, diced
  • 1/2 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 4 sage leaves, minced
  • 3 sprigs fresh thyme
  • 1 (2 1/2 pound) butternut squash, peeled, seeded, and cubed
  • 3 large carrots, cut into 1-inch pieces
  • 1 stalk celery, cut into 1-inch pieces
  • 1 Granny Smith apple, cored and chopped
  • 4 cups chicken stock
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup heavy cream
  • 2 tablespoons chopped fresh chives
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