Instant Potor other brand electric pressure cooker
Ingredients
2wholeacorn squashcut in half and seeds removed
1mediumapplepeeled, cored, and cut in half, *See Notes
1-1½cupswater
2tablespoonsbutter
¼cupchopped onion
2clovescrushed garlic
3cupschicken broth or stock, low sodium
2teaspoonssalt
1teaspoonground cinnamon
½teaspoonground nutmeg
¾cupheavy cream or half-n-half
2sprigsfresh thyme for garnish(optional)
Instructions
Pour 1 cup of water into the bottom of the pressure cooker pot (1½ cups for 8-10 quart pots). Add the trivet or sling (optional) to the bottom and stack the cut acorn squash and apple inside the pot. Secure the Instant Pot lid by twisting it closed. Set pressure cooker to high pressure for 6 minutes.
Use the quick-release method (twisting or pressing the pressure release lever or button) once the pressure cooking cycle is complete. Carefully remove the acorn squash and apples with tongs and set them aside on a plate or bowl. Drain and reserve the leftover water for later.
Press cancel and set the Instant Pot to saute. Melt the butter until foamy, then add the onions. Cook 3-5 minutes, until lightly golden and translucent. Add the garlic and saute for 1 minute.
Stir in chicken broth, reserved water, salt, cinnamon, and nutmeg in the pressure cooker pot. Let the mixture heat on saute in the Instant Pot while you prepare the squash.
Carefully scoop the softened squash meat from the skin using a large spoon or ice cream scoop or peel the skin off. Discard skins. Add squash to the pressure cooker pot. Press the cancel button, and set it to high pressure for 5 minutes.
When the pressure cooking is complete, use the quick-release method. Stir in 1/2 cup of heavy cream to the soup. Use an immersion blender (see notes below on using a blender) to blend the squash soup until thick and creamy. Garnish with thyme and a pinch of ground pepper before serving.
Video
Notes
Preferred apples for this recipe are Red Delicious, Golden Delicious, Pink Lady, or Mcintosh
To use a blender to mix the acorn soup: let the soup cool for 5-10 minutes, then carefully add the soup to a blender and blend in batches. Use caution when removing the lid as hot soup can create pressure inside the blender.