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Delicious soup and ready in no time!
This past week people have been asking me (via messages, e-mails and in person!) what’s so great about this instant pot because they already make delicious soup on the stove top, so why get another appliance? I had the same concerns and completely agree but, I found that there was a difference.
First off, I changed up my recipe, and added leeks instead of onions. I was able to sauté them right in the Instant Pot and I didn’t have to use any other pans. It also took a lot less time to make this rich, flavorful soup and clean up was a breeze.
I wouldn’t recommend buying an Instant Pot if you’re only going to use it to make soup. But, I really believe that this can help you save time, be more creative and tackle things that maybe you wouldn’t have before. If you don’t have one yet, click here to buy one! I’ll be making a few things and will blog about it!
In the meantime. this soup was delicious – Charles loved it too! I made a big batch so that I could freeze some too! Although you could use water as the base, I prefer a vegetable stock!
I’d love to hear from you! Have you made Butternut Squash Soup in an Instant Pot yet?
Please feel free to share in the comments below:)
Turn the Instant Pot on and press the Sauté button to pre-heat the cooker. When ready, add the olive oil, chopped leeks, chopped pepper and grated ginger. Sauté for about 5 minutes, stir frequently. Add the sweet potato, butternut squash, apple, spices and the stock.
Close the lid of the Instant Pot, press the Manual button and set to 10 minutes pressure cooking time.
When time is up, open the cooker according to the directions. With an immersion blender puree the soup. If desired, add garnish when serving.