Your pressure cooker is the key to making the best harvest squash soup in only 30 minutes – with no roasting needed!
1. QUICK RECIPE
2. GLUTEN FREE
3. SUPER FLAVORFUL
this easy acorn squash soup recipe takes less than 30 minutes.
It is a gluten free soup that’s great to have by itself as a light dish
Velvety smooth soups made with squash are some of our favorites.
Pour the water into the bottom of the pressure cooker. Add the steamer basket. and stack the acorn squash and apple. Set pressure cooker to high pressure for 6 minutes.
Quick-release the remaining pressure. Carefully remove the acorn squash and apples with tongs and set them aside on a plate or bowl.
Set the pot to saute and melt the butter then add the onions. Add the garlic. Add the chicken broth, reserved water, salt, cinnamon, and nutmeg
Carefully scoop the softened squash meat from the skin using a large spoon or ice cream scoop. Or, peel the skin from the squash.
Add squash to the instant pot and cook on high pressure for 5 minutes. Add heavy cream to the soup. Use an immersion blender to blend.
Garnish with thyme and a pinch of ground pepper before serving.