Next, you’ll sauté the other veggies for the soup right in the instant pot.

Winter squash soup instant pot. This instant pot potato corn chowder is an easy pressure cooker soup recipe that is loaded with creamy potatoes, fresh corn, and smoky bacon. Warmly spiced butternut squash simmers away in the pressure cooker for a wholesome, cozy and comforting meal. Please see the recipe card at the end of this post for the exact ingredients and measurements.

Cook until translucent and tender, about 6 to 8 minutes. Place the butternut squash cubes on the baking sheet in an even layer. Add the onion and sauté for 5 minutes or until they turn slightly translucent.

Add carrots, apple, squash, salt, pepper, rosemary, thyme, and nutmeg. Web once the butter has melted or the oil shimmers, about 2 minutes, add the onions, sugar, and salt and stir with a wooden spoon, separating the onion layers and coating the slices with the fat. Heat olive oil and add onion, carrot, and celery;

An easy make ahead and freezer friendly meal! Making this winter favorite is so easy! Cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more.

This makes for a great starter or side dish to a lot of my other easy recipes! Let cook for a minute, stirring constantly. Web instructions add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to.

If this low fat and vegan butternut squash soup don’t scream warm hug in a bowl i don’t know what will. Web tools for instant pot butternut squash soup instant pot electric pressure cooker immersion hand blender wooden spoon pyrex measuring cups silicone basting brush kitchen tongs mixing bowl Web preheat your oven to 400 degrees and line a baking sheet with parchment paper.