Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 3 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 1 medium Granny Smith apple, peeled and diced
  • 4 cups vegetable broth (low sodium)
  • 1 tsp dried thyme
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Set your Instant Pot to Sauté mode. Add the butter; once shimmering, toss in the onion, carrot, and celery. Stir frequently for 4-5 minutes until the onions are translucent and smell sweet. Note: This builds the flavor foundation.
  2. Add the minced garlic to the pot. Sauté for another 60 seconds until the garlic is fragrant but not browned. Note: Burning garlic makes the soup bitter.
  3. Stir in the cubed butternut squash and diced apple. Pour in the vegetable broth, thyme, nutmeg, salt, and pepper. Ensure the squash is mostly submerged. Note: If the squash is poking out too much, add a splash more broth.
  4. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 10 minutes.
  5. Once the timer goes off, allow a Natural Release for 5 minutes. Then, carefully quick release the remaining steam by turning the valve to Venting. Note: The 5 minute wait prevents the liquid from spraying out.
  6. Stir in the lemon juice. Using your immersion blender, blend directly in the pot until the mixture is completely smooth and velvety. Note: Move the blender up and down to catch any stray chunks.
  7. Stir in the heavy cream. Taste it one last time and add more salt or pepper if it needs a boost.
  8. Keep the pot on the Keep Warm setting until you're ready to serve.