Instant Pot Butternut Squash Soup
This is the EASIEST and quickest meal, packed with loads of healthy gooodness.
- 12 oz frozen butternut squash
- 12 oz frozen sweet potatoes
- 1 apple diced
- 2 cups chopped carrots
- 1/2 onion diced
- 2 tsp minced garlic
- 3 cups chicken or vegetable stock
- 1/4 cup heavy cream
- 1/4 tsp cinnamon powder
- 1/4 tsp nutmeg
- salt and peper
Add all ingredients EXCEPT heavy cream to Instant Pot and set pressure to high for 10 minutes.
Once finished, allow pressure cooker to naturally release for 10 minutes and then quick release the rest.
Once pressure is released, open and blend completely with an immersion blender until desired consistency is achieved.
Once blended, add heavy cream and stir.
Now it's time to enjoy!