Butternut Squash Soup

Instant Pot

This just became my favorite soup. It was delicious and the topping was so tasty.

- Randem

Apple

+

INGREDIENTS

Onions and Carrots

+

Celery and Garlic

+

Squash

+

Oil and Butter

+

Thyme and Rosemary

+

Broth and Heavy Cream

+

Bacon

+

Pecans

+

Brown Sugar and Flour

+

Cayenne Pepper

+

Salt and Black Pepper

+

Sauté the onions, garlic, carrots and celery.

1

Stir in the butternut squash, apple, thyme sprigs, stock, salt and pepper.

2

Cook on high pressure for 12 minutes.

3

Open the pot and discard the thyme sprigs.

4

Stir in the half and half and mix to combine. Then blend.

5

To make the topping, cook the bacon until it starts to crisp.

6

In a mixing bowl, combine all the topping ingredients.

7

Stir in the bacon, mix to combine and bake.

8

Serve and enjoy!

You don’t need to oven roast the butternut squash to make this soup recipe.

Tips from the chef

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