I have been making this butternut squash soup for my babies since they were just starting to each. They always loved it and still do now. I make this every fall/winter season each year and we like to serve it with a warm slice of sourdough for dipping.
Butternut Squash Soup
Ingredients
- 1/2 medium sweet onion, diced
- 6 cloves garlic, minced
- 1/2 tbsp onion powder
- 1 tbsp garlic powder
- 6 pounds butternut squash, peeled, seeded, and cubed
- 1 Granny Smith apple, cored and chopped
- 6 cups chicken stock, using Better than Bouillon Roasted Chicken Base
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream
- freshly cracked sea salt
- freshly cracked pepper
- toasted pepitas
Prepare
1. First, prepchop all of your ingredients to save on time.
2. Next, set 6-qt Instant Pot® to the high saute setting. Add onion and onion powder, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and garlic powder and stir until fragrant, about 1 minute.
3. Preheat an oven to 375 degrees Fahrenheit, spread 1/2 cup of pepitas on a parchment paper lined baking sheet and bake for 7 minutes. Set to the side in small bowl.
4. Then stir in butternut squash, apple, chicken stock, 1 teaspoon salt and 1/2 teaspoon pepper. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
5. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste. Stir in the heavy cream
6. Finally, top with freshly cracked salt and pepper, and toasted pepitas and serve immediately and enjoy!
