Instant Pot Butternut Squash Soup
This recipe contains butternut squash, heavy cream, salted butter, grated parmesan cheese, olive oil and more.
6-8 Servings - pressureluckcooking.com
Servings:
6-8 | Calories:
254 | Total Fat:
15g | Chol:
40mg |
More
Nutritional facts are per serving and accuracy is not certain.
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
Learn more.
Ingredients
2 lbs of butternut squash, cut either in half with seeds and inner stringy-ness removed OR cut into cubes also with the seeds and skin removed (some markets sell it pre-cut)
1 tbsp of olive oil
2 tbsp of salted butter
3 shallots, chopped
1 tbsp of crushed garlic
2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water)
2 cups of garlic broth (2 tsp of Garlic Better Than Bouillon + 2 cups of water, but you can use 4 cups of chicken broth if you cannot find this OR 4 cups of vegetable broth to keep it vegetarian)
1 tbsp of seasoned salt
1 tsp of black pepper, plus some for garnish
1/4 tsp of white pepper
1/4 tsp of nutmeg
1 tsp of rubbed (dried) sage, plus some for garnish
1 tsp of dried thyme, plus some for garnish
1 tbsp of Worcestershire sauce
1/3 cup of grated Parmesan cheese, plus some for garnish
1/2 cup of heavy cream
1 tbsp of white sugar
Directions : View recipe directions on pressureluckcooking.com
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