Butternut Pumpkin Soup - IP
Ingredients
- 1 - 2 butternut pumpkins
- 2 tbs unsalted butter
- 1 large onion
- 2 ribs celery - chopped
- 2 medium carrots - chopped
- 3 cloves garlic
- 1/4 tsp thyme
- 2 tbs regular soy sauce
- 5 cups unsalted chicken stock
- 2 bay leaves
- 1/2 - 1 cup heavy cream
Directions
- Cut the pumpkin into cubes
- Heat up pot on Saute - high, then add 2 tbs butter. Melt for about a minute
- Add sliced onion, saute 1 minute
- Add celery, saute 3 minutes
- Add in 3 cloves garlic, 1/4 tsp thyme, 2 bay leaves and saute for 30 seconds
- Pour a little stock in the bottom and mix to deglaze pot
- Add 2 tbs soy sauce and 4 1/2 cups stock. Add in pumpkin and carrot
- Pressure cook for 5 minutes - Natural release for 15 minutes
- Discard the bay leaves
- Add the cream and blend
Notes:
From:
https://www.pressurecookrecipes.com/instant-pot-butternut-squash-soup/#recipe