Last week I helped my father to harvest the apples from his large apple trees. In return, he presented me with a bag of apples. This Creamy Butternut Squash Soup with Apple was the perfect recipe. Use a pressure cooker or instant pot to make this soup ultra quickly.
Start by preparing the butternut squash by peeling it and cutting it into chunks. Place all of the soup ingredients in an Instant Pot. Cook at high pressure for 10 minutes, before releasing the pressure naturally for 10 minutes before opening. Bake the bacon in the oven until crispy. Crumble and set aside. Puree the soup using a blender and stir in cream. Pour into serving bowls and garnish with crumbled bacon, Parmesan or blue cheese. Yum!
To make the Creamy Butternut Squash Soup with Apple, you will need the following ingredients:
Preheat the oven to 350 °F and line a baking sheet with foil.
Peel a butternut squash. Scoop out the center of the squash and cut into chunks.
Place all of the soup ingredients in the Instant Pot. Cook at high pressure for 10 minutes. Leave the pressure release naturally for about 10 minutes before opening the pot.
Place the bacon on the prepared baking sheet and place it in the oven. Cook for about 8-10 minutes until the bacon is crispy. Crumble the bacon.
Puree the soup using an immersion blender.
Stir in ¼ cup of cream.
Serve this soup immediately in large bowls. Garnish the soup with some crumbled bacon and Parmesan or blue cheese.
This Creamy Butternut Squash Soup with Apple is a delicious creamy soup, perfect for lunch chilly fall days. It tastes absolutely amazing. Try it soon and come back to leave a review.
I will try this! Thanks for sharing!
Gluten Free Recipes
