I’ve already done a couple videos that include roasting squash in the oven. While it’s delicious, it just takes so long! Cue the pressure cooker. I have been experimenting with this and it makes meals much faster once you get the hang of it. This whole recipe can be done by roasting the squash (and re-hydrated turnips) in the oven, and sauteing the carrots and onions on the stove top. If you have a favorite way of making squash soup, let me know!
InstaPot Butternut Squash Soup
Ingredients
- 2 carrots peeled and chopped
- 1/3 cup chopped onion or wild onion
- 1 butternut squash
- Oil for sauteing
- 4 cups bone broth
- 1 tsp garlic or wild garlic
- 1/4 cup wild turnip optional
Instructions
- Peel and chop carrots and onions
- Remove skin and seeds from squash and chop into large chunks
- Sautee in InstaPot for 5 minutes
- Add squash, broth, turnip, and garlic, and pressure cook on high for 15 minutes
- After pot depressurizes, open lid and use blend together*
Notes
*An immersion blender works great for this but you can scoop the contents into a stand up blender to puree.