Name: Butternut Squash Soup
Total time: 10 h 10 min
Yield: Serves 8
Ingredients: 8 cups (1 1/2-inch) cubed peeled butternut squash (about 2 1/4 pounds); 4 cups unsalted chicken stock; 1/2 cup chopped onion; 1 tablespoon minced peeled fresh ginger; 3/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon freshly ground black pepper; 2 garlic cloves, minced; 1 bay leaf; Thyme leaves (optional)

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.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Butternut Squash Soup

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Butternut Squash Soup

Account