This creamy soup recipe is made simple with the slow cooking power of your Instant Pot. If your supermarket sells pre-cut butternut squash, consider picking it up to save time on prep.
How to Make It
Step 1
Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
Step 2
Purée squash mixture with an immersion blender until smooth. Ladle soup into bowls. Garnish with thyme leaves, if desired.