1-2cupsheavy creamor half-and-half, milk, or coconut milk
1-1 1/4teaspoonsaltto taste (If your broth is salted, omit this salt).
black pepperto taste
Instructions
Instant Pot Instructions
Wash outside of Butternut Squash and place whole squash in your Instant Pot, on the trivet, if possible. If your squash won’t fit, cut in quarters and then place pieces in pot. Add 1 cup of water. Close lid. Check release valve, set to .
Select [Pressure] or [Manual] program. Set pressure cooking time to 15 minutes by pressing the [+] and [-] buttons.
While squash is cooking, chop onion, apples, and ginger.
When cooking time is finished and the Instant Pot beeps, Quick Release the pressure by carefully turning the release valve to allow heat and steam to escape. Open the lid and allow the squash to cool for a few minutes before trying to remove it.
When squash is cool enough to lift out of Instant Pot, remove and place on a cutting board to cool. If needed, cut in half. Scoop out seeds and pulp from inside and place in trash bowl. Then scoop out butternut squash flesh into a large bowl and throw away the peel. Pour excess water into sink and return empty insert to Instant Pot.
Set Instant Pot to [Sauté]. Place butter in pot and allow butter to foam up and then settle. Add chopped onions and about 1/2 teaspoon of salt, and sauté until clear and browning slightly on edges. Add chopped ginger and sauté for 2 minutes. Season with nutmeg. Place quartered apples in Instant Pot. Add remaining squash and chicken broth.
Close lid. Check release valve, set to [Sealing]. Select [Pressure Cook] or [Manual] program. Set pressure cooking time to 3 minutes by pressing the [+] and [-] buttons. When cooking time is finished and the Instant Pot beeps, Quick Release the pressure by carefully turning the release valve to [Venting] to allow heat and steam to escape. Once float valve drops, open pressure cooker.Insert immersion blender into soup and blend until completely smooth. -OR- While being extremely careful, as soup is very hot, transfer entire contents into blender, in batches, if needed. Blend until mixture is smooth. (It will turn almost white). Pour back into empty Instant Pot insert.
Add cream. Stir well. Avoid boiling. Taste, and add salt and black pepper as needed. Serve.
Notes
You can use frozen butternut squash if you can find it, just adjust pressure cooking time to 8 minutes. Substitute coconut cream for heavy cream and coconut oil or ghee for the butter to make this dairy free. We use unsalted, homemade chicken broth. If you are using salted broth, leave salt out, then taste and season with any needed salt at the end.Make-ahead Instructions: This recipe freezes perfectly. Cook as directed, except, do not add cream. Allow to cool completely. Freeze in a gallon size or multiple quart size ziptop bags. When ready to use, thaw and reheat. Add cream when soup is very hot, but avoid boiling after cream is added, or it could curdle.