Celery Free Instant Pot Butternut Squash Soup

Total time55 min

Prep time15 min

Cook time30 min

Celery Free Instant Pot Butternut Squash Soup

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Ingredients

6 servings

2 tbsp unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cayenne pepper (optional)
1 medium butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes
1 medium apple, peeled, cored, and roughly chopped
3 cups low-sodium chicken broth
Butcher's Organic Chicken Bone Broth
Bowl & Basket Kosher Chicken Broth
Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
Fond Chicken Bone Broth, 14 fl oz
See all
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
⅓ cup heavy cream

For serving

1–2 tbsp maple syrup (optional)
2 tbsp pumpkin seeds (pepitas) (optional)
2 tbsp sour cream or crème fraîche (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Melt the butter, then add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic, cumin, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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