Butternut Squash Soup
A delicious fall classic, Butternut Squash Soup is bound to warm your heart and your belly.
Ingredients
- 6 cups butternut squash peeled and cubes (1″-1.5″ size)
- 2 Apples peeled and cubed
- 1 onion diced
- 2 tablespoon olive oil
- 2.5 cups broth
- 2.5 cups water
- ¼ teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Select saute. Add in oil and onion and cook until onion is almost transparent.
- Add in apple, butternut squash, cinnamon and salt, then turn off saute.
- Add in liquid (half broth, half water).
- Close Instant Pot. Select soup or manual for 20 minutes.
- When done, quick release (carefully), and blend directly in pot with hand blender until until smooth.
- Serve as is or garnish with plain yogurt (made in the instant pot!).