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Instant Pot Butternut Squash Soup

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Main Ingredients

1 tbsp. extra virgin olive oil

1 medium onion, chopped

2 tsp. garlic powder

1 butternut squash, peeled, seeded and diced into cubes.

1 large sweet potato, peeled and cut into chunks

2 honeycrisp apples peeled and cut into slices or cubes

1 tsp. dried sage

1/2 tsp. pumpkin pie spice

1/2 teaspoon kosher salt

1/8 tsp. black pepper

2 1/2 cups chicken broth

1 cup milk or cream

toppings (optional)- crumbled goat cheese, crispy chopped bacon. smoked paprika

Preparation

1Set the Instant Pot to sauté and add olive oil. Once the screen reads "hot" add onion and garlic powder. Cook, stirring occasionally until onion begins to soften, 3-5 minutes.

2Add squash and potato, and stir to combine. Cook another couple of minutes until squash begins to soften, stirring occasionally.

3Press the cancel and then add all other ingredients, Stir to combine, then tighten the lid on the pot. Ensure vent valve is set to "sealing."

4Press the "Manual" button, and set the timer to 10 minutes on high pressure. Once completed cooking and the pot beeps, let pressure release naturally. Remove lid once pressure has released.

5Using an immersion blender, purée soup directly in the pot.

6Add toppings and enjoy.