Name: Butternut Squash Soup (Pressure Cooker)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds Butternut Squash; 4 cups Chicken or Veggie broth; 1 Yellow Onion, diced; 2 Carrots, large diced; 2 Celery Stocks, diced; 4 Garlic cloves, diced; 1 teaspoon Dried Thyme; 2 Fresh Sage leaves; 2 tablespoons Olive Oil; 2 tablespoons Butter; Salt and Pepper to taste; 1 Packet of Sazon Goya Sin Achiote

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Butternut Squash Soup (Pressure Cooker)

Author: Danny Eckes Cooking Method: Pressure Cooker Cuisine: American Courses: Dinner, Side Dish

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Best Season: Fall

Instructions

Set the Instant Pot/Ninja Foodi to the Saute High setting.

Add the onion, olive oil/Butter, carrots, and celery.

Sprinkle with a pinch of salt and saute for about 8 minutes or until soft.
Add the garlic and thyme and warm through for a few seconds.

Add all of the remaining ingredients.
Pressure cook on High for 10 minutes. Allow the pressure to naturally release for 10 minutes.

Carefully open the valve release remaining pressure.
Blend the soup with an immersion blender until smooth.

Taste and adjust seasoning of needed.
Garnish to your liking.

Suggestions: toasted bread, pumpkin seeds, sour cream, chives, and fresh parsley.

Butternut Squash Soup (Pressure Cooker)

Butternut Squash Soup (Pressure Cooker)

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Instructions

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