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.

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Butternut Squash Soup

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