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recipe by From Freezer to Instant Pot Cookbook
Surprisingly light (despite the cream) and quite comforting, this soup is a go-to winter indulgence, especially if you’ve got a crunchy baguette on hand (or some toast slices). When we were testing these recipes, we kept referring to this soup as “the one that’s like melted gelato.” That should tell you a lot about its texture. While you can squirrel fresh butternut squash chunks in the freezer to make this soup, you’ll need to make sure those pieces are about 1 inch each. The frozen cubes sold in bags are smaller than the fresh ones from the produce section (and so cook more quickly). One final note: This soup freezes well in small, individual containers that you can reheat for lunch or dinner. Beyond • For an 8-quart Instant Pot, you must use 50 percent more of all the ingredients. • We kept the herbs simple so the flavor of the soup remains a bit more straightforward. If you want more “herbiness,” sprinkle minced fresh parsley or sage leaves on each serving. • The soup is terrific with crunchy bacon crumbled over each bowlful. • This soup may well need a grilled cheese sandwich. Here’s our favorite recipe: Put about 2 ounces sliced sharp Cheddar between two pieces of whole-wheat or rye bread. Smear a thin coating of regular or low-fat (but not fat-free) mayonnaise on the outside of both sides of the sandwich. Lightly coat the inside of a nonstick skillet with nonstick spray, then fry the sandwich over medium heat, turning once, until crisp, 3–4 minutes.Inspired by: https://recipes.instantpot.com/recipe/butternut-squash-bisque/
recipe updated Feb 5, 2020