Butternut Squash Soup
- 2 pounds butternut squash, peeled and cut into 1-inch cubes
- 6 cups chicken stock
- 1 cup heavy cream
- ¼ cup sour cream
- 12 cilantro leaves
- Salt and pepper to taste
Pour the chicken stock into the Instant Pot and add the diced squash. Set the IP to “manual” mode and high pressure.
Cook for 12 minutes.
Release the steam and open the lid.
With an immersion blender, blend the mixture until it’s smooth, then gently stir in the cream and season to taste. (If you don’t have an immersion blender, you can use a food processor or standard blender instead.)
Garnish with sour cream and cilantro leaves.