This creamy soup recipe is made simple with theslow cooking power of your Instant Pot. If your supermarket sells pre-cut butternut squash, consider picking it up to save time on prep.  

This Story Originally Appeared On myrecipes.com

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Recipe Summary test

hands-on:
10 mins
slow-cook:
10 hrs
total:
10 hrs 10 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • Purée squash mixture with an immersion blender until smooth. Ladle soup into bowls. Garnish with thyme leaves, if desired.

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