Creamy Butternut Squash Soup

Ingredients

• 1/4 cup unsalted butter (cut into 4 pieces)
• 1 medium onion (finely chopped)
• 1 apple (peeled, cored and chopped)
• Salt and pepper
• 3 1/2 pounds butternut squash
• 4 cups chicken stock

Instructions

1. 1

   Start with preparing the butternut squash (or use pre-cut): Peel it, remove the seeds, and cut it into 1-inch pieces. You should have about 8-9 cups

2. 2

   --- Instant Pot Instructions: ---

3. 3

   Press saute button. When hot melt 1 tablespoon butter and saute the onion for 2-3 minutes until lightly browned.

4. 4

   Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. When the butter has melted season with a little bit of salt and pepper.

5. 5

   Add butternut squash and chicken stock.

6. 6

   Put on the lid and cook on high pressure for 10 minutes. Then let pressure release naturally for 15 minutes before quick release.

7. 7

   --- Slow Cooker Instructions: ---

8. 8

   In a saucepan melt 1 tbsp butter and saute onion for 2-3 minutes over medium-high heat until lightly browned.

9. 9

   Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. When the butter has melted season with a little bit of salt and pepper.

10. 10

    Transfer to slow cooker and add butternut squash and chicken stock. (See note 1)

11. 11

    Cover and cook until squash is tender, 6 to 8 hours on low or 4 to 6 hours on high.

12. 12

    --- Stovetop Instructions: ---

13. 13

    In a stock pot melt 1 tbsp butter and saute onion for 2-3 minutes over medium-high heat until lightly browned.

14. 14

    Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. When the butter has melted season with a little bit of salt and pepper.

15. 15

    Add butternut squash and chicken stock. (See note 1)

16. 16

    Reduce heat to low, cover pot, and simmer 30-40 minutes, or until all vegetables are tender.

17. 17

    --- Puree Soup: ---

18. 18

    Using an immersion blender, process soup until smooth. Season with salt and pepper to taste. Add more water or stock if needed.

19. 19

    Serve with rustic bread.