Curry and Butternut Squash Bisque-Instant Pot

By Kathy C.

The Ultimate Instant Pot Pressure Cooker Cookbook by Ella Sanders.
"When the leaves start to change and autumn creeps in, there's nothing quite like butternut squash soup. A little bit sweet and a little hint of spice, this Curry and Butternut Squash Bisque is the perfect starter or light meal. If curry isn't you thing, you can skip it entirely and you will still have a tasty fall soup with all the flavors of squash, cider, apples, and nutmeg."

Ingredients

• 6 cups peeled and diced butternut squash
• 3 cups chicken stock
• 1 cup apple cider
• 2 medium apples, peeled and seeded
• 2 teaspoons curry powder
• 1 medium onion, diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• Sprinkle of pumpkin seeds or dollop of creme fraiche for garnish, if desired

Preparation

Step 1

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Puree the soup in a blender, garnish, and serve.