Ingredients
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 Small Onion, chopped
- 2 Garlic cloves, minced (about 1 tablespoon)
- 10 sprigs Fresh Thyme (or 1/2 teaspoon minced leaves)
- 1 Butternut Squash, peeled and seeds removed & chopped in 1” cubes
- 1 Carrot, peeled and diced
- 1 1/2 Cups Vegetable stock
- 1 teaspoon Sea Salt
- 3/4 Cup Dairy (this can be all Heavy Cream, all half and half, milk, etc.)
- 5 Sage leaves, minced (about 1 tablespoon – optional)
Instructions
- Turn the Instant Pot to the Saute-Normal function. Heat the olive oil and butter for 1-2 minutes, or until the butter has melted.
- Add the onion and cook until it is soft and starting to turn golden brown around the edges— about 3 minutes.
- Next, add the garlic (and sage if using). Cook for an additional minute.
- Add the thyme, butternut squash, vegetable stock, and salt. Attach the lid and ensure the valve is in the “sealing” position.
- Cook the soup on the Manual Pressure- High Pressure- Normal setting for 12 minutes.*
- Once it has finished cooking, release the steam manually by switching the valve from the “sealing” position to the “venting” position.
- Remove the thyme stems. Use an immersion blender to bend the soup until smooth. You may also use a blender.
- Add the heavy cream and stir to combine.
Notes
Nutrition Information (per 1 serving, 6 servings per batch), Calories: 242, Total Fat: 18.5 g, Saturated Fat: 10.8 g, Cholesterol: 52 mg, Sodium: 579 mg, Total Carbohydrate: 13.7 g, Dietary Fiber: 2.1 g, Total Sugars: 3 g, Protein: 7.3 g
I like to tie all of the thyme stems together using butcher’s twine. It makes them easier to get out once the soup has finished cooking.
*The Instant Pot will display “on” while it it is pressurizing. Once at pressure, it will begin counting down from 12.
The IP can steam and splatter when releasing. I like to move the valve with a long kitchen spoon or tongs— not my bare hand!
I highly recommend fresh sage for this recipe, although you can substitute the fresh thyme for 1/2 teaspoon of dried thyme.
This soup can be made in advance and kept warm using the “keep warm” function on the Instant Pot for up to one hour.
- Prep Time: 10 min
- Cook Time: 17 min