Quick, velvety smooth butternut squash soup recipe prefect and cozy for winter.
Ingredients
• 4 slices bacon, diced
• 1/2 medium sweet onion, diced
• 3 cloves garlic, minced
• 4 sage leaves, minced
• 3 sprigs fresh thyme
• 2 1/2-pound butternut squash, peeled, seeded, and cubed
• 3 large carrots, cut into 1-inch pieces
• 1 stalk celery, cut into 1-inch pieces
• 1 Granny Smith apple, cored and chopped
• 4 cups chicken stock
• 1 teaspoon Kosher salt
• 1/2 teaspoon pepper freshly ground black pepper, to taste
• 1/3 cup heavy cream
• 2 tablespoons chopped fresh chives
Instruction
1. Set pot to the sauté setting, add bacon and cook 6-8 minutes (until crispy). Transfer on a plate, absorb excess oil with paper towel.
2. Add onion, cook 2-3 minutes (until soft). Stir in garlic, sage and thyme until fragrant, about 1 minute.
3. Stir in butternut squash, carrots, celery, apple, chicken stock, salt and pepper. Select high pressure, and cook for 12 minutes. Quick release pressure after cooking; discard thyme.
4. Stir in heavy cream. If desire for a smoother consistency, blend soup in blender.
5. Add salt and pepper to taste and sprinkle bacon and chives to serve.
