Everyone’s Favorite Instant Pot Butternut Squash Soup

Ingredients

• 1Tbg Olive Oil
• 1 Shallot Diced
• 3 Cloves Garlic, minced
• 4 leaves of Sage chopped
• 1 Green Apple Diced 
• ½ tsp Cumin
• 1/2 tsp Cinnamon
• 1 tsp Kosher Salt
• ¼ tsp black pepper
• 4 Cups Chicken Stock
• 1Cup Cream
• 2lbs cubed butternut squash

Directions

1. Add olive oil, and once it is hot add shallot, Garlic, apple and sage. Using the Sauté setting, cook the veggies for 2-3 minutes, or until translucent.
2. Add cumin, cinnamon, salt and pepper.  Toss to combine.
3. Add Butternut Squash and Stock. Close lid securely and set vent to “Sealing”.
4. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes, when cook is finished use a quick release.
5. Use a standing or immersion blender and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper.
6. Add Cream
7. Serve warm.