1medium butternut squashpeeled, seeded, and cut into 1” cubes (about 4 cups)
2tablespoonsfresh sage leaves
Salt and pepperto taste
Put the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir.
Attach the lid and ensure the valve is in the sealing position. Cook on the Manual-High Pressure setting for 10 minutes. Then allow the pressure to release naturally for 1 minute. Then release the remaining pressure.
Use an immersion blender (or very carefully transfer the mixture to a blender in batches) and blend until the soup is smooth-- about 2 minutes.
Stir in the heavy cream and enjoy.
Store any leftovers in an airtight container in the fridge for up to 5 days.
I used store-bought chicken broth but feel free to substitute vegetable broth for a meat-free option.
Garlic, celery, carrots, and onion are classic soup flavors and really enhance the earthiness of the butternut squash while making the soup a bit heartier.
Sage is a great herb to pair with butternut squash but rosemary or thyme would also be delicious.
Nutmeg is a classic pairing with butternut squash because it adds a bit of spice and warmth. If you don’t have nutmeg, cinnamon is also delicious.
Heavy cream adds richness and creaminess to the soup.