Instant Pot Butternut Squash Soup Jessica Gavin Saute until translucent, about 4 minutes. add the minced garlic and thyme, saute for 30 seconds. add squash and apples – add the diced butternut squash and saute for 3 minutes. add the diced apple, salt, pepper, and vegetable stock, stir to combine. press "keep warm cancel" on the instant pot. Simmer the soup – stir in 3 cups of vegetable stock, salt, and pepper. bring to a boil, then reduce to a simmer over low heat. cover and cook until the butternut squash are soft and tender, about 13 to 15 minutes. turn off the heat. puree the soup – using a hand immersion blender, puree the soup until smooth.
Instant Pot Butternut Squash Soup Jessica Gavin Heat oven to 400°f (204ºc). season squash – in a medium bowl, combine butternut squash, olive oil, salt, and pepper. roast squash – line a large baking sheet with foil. grease the foil with olive oil. evenly spread squash on the baking sheet. roast for 10 minutes, then use a spatula to rotate and flip them over. Jessica gavin september 19, 2022. delicious and creamy butternut squash soup recipe that’s easy to make. sauteing the squash with apples, vegetables, and fresh. Preheat oven to 325°f. toss the butternut squash seeds with 1 teaspoon olive oil. lightly season them with some salt. then spread them over a baking sheet lined with parchment paper. place the baking sheet on top rack, then bake the butternut squash seeds for 15 to 20 minutes. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an instant pot pressure cooker. toss to combine. close lid securely and set vent to “sealing”. press “manual”, then press “pressure” until the light on “high pressure” lights up, then adjust the buttons.
Butternut Squash Soup Recipe Jessica Gavin Preheat oven to 325°f. toss the butternut squash seeds with 1 teaspoon olive oil. lightly season them with some salt. then spread them over a baking sheet lined with parchment paper. place the baking sheet on top rack, then bake the butternut squash seeds for 15 to 20 minutes. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an instant pot pressure cooker. toss to combine. close lid securely and set vent to “sealing”. press “manual”, then press “pressure” until the light on “high pressure” lights up, then adjust the buttons. Instructions. combine all ingredients except thyme leaves in inner pot of a 6 quart instant pot. close and lock the lid of the instant pot. turn the steam release handle to “venting” position. press [slow cook], and use [adjust] to select “less” mode. press [ ] or [ ] to choose 6 hours cook time. when time is up, turn cooker off. Press sauté and when the display reads “ hot,” add the oil, onions, shallots, garlic, and ginger to the inner pot and cook for 3 minutes, stirring often. add the cinnamon, salt, and pepper and stir. add 2 cups (473ml) of the stock and use a wooden spoon to scrape the bottom of the pot clean. press cancel. add the remaining stock, squash.
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