Butternut Squash Bisque is comfort food at it's best! Warm and velvety, squash is blended with the perfect blend of spices and a hint of sweet apple.
8
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Ingredients
2cupschicken brothreduced sodium
4cupsbutternut squashpeeled and cubed
¼cupchopped onion
½medium applepeeled and seeded
¼teaspoonnutmeg
¼teaspoonsage
¼teaspoondried rosemary
¼teaspooncinnamon
¼teaspoonblack pepper
½teaspoonsalt
pinchcayenne pepper optional
2T.butter
⅔cupmilk
Instructions
Put broth, squash, onion, apple and spices into Instant Pot. Set on manual for 15 minutes; then allow to natural pressure release for 10 minutes.
Using a handheld immersion blender, carefully blend contents until smooth. Alternatively, transfer contents in batches to your blender. Do not overfill blender; mixture will be hot and will expand
Stir butter and milk into soup until incorporated. Can serve with a dollop of greek yogurt or sour cream.
This recipe can be made dairy free. Simply omit the milk and butter and you'll still have a delicious, rich soup chocked full of flavor!
Leftovers will freeze well.Calories 82, Total Fat 3.4g, Saturated Fat 2.1g, Cholesterol 9mg,
Sodium 320mg, Total Carbohydrate 12.1g, Dietary Fiber 1.9g, Total Sugars 4.3g, Protein 2.2g
Notes
This recipe can be made dairy free. Simply omit the milk and butter and you'll still have a delicious, rich soup chocked full of flavor!
Leftovers will freeze well.Calories 82, Total Fat 3.4g, Saturated Fat 2.1g, Cholesterol 9mg,
Sodium 320mg, Total Carbohydrate 12.1g, Dietary Fiber 1.9g, Total Sugars 4.3g, Protein 2.2g