Harvest Butternut Squash Soup - Instant Pot Recipe

Ingredients

5 cups cubed butternut squash (about 2 inch cubes)
2 cups apple juice (not concentrate)
1 cup vegetable stock
1 cup pumpkin puree
1 1/2 teaspoons curry powder
4 ounces plain cream cheese
Salt and pepper, to taste

Preparation

Step 1

Place the butternut squash, apple juice, and vegetable stock into the insert of your slow cooker.

Close the lid of the pressure cooker and make sure that the vent is set to sealing. On the front of your Instant Pot, press Manual then if it's not on high pressure, switch it to high pressure. Then tick up the time to 25 minutes.
Once it is done cooking, do a quick release. Carefully remove the lid and using an immersion blender, blend the mixture until smooth.

Add in the pumpkin, curry powder, cream cheese, salt, and pepper. Blend again until smooth.

Divide into bowls and serve.