Butternut Squash Soup with Apple

Butternut Squash Soup with Apple 

Classic butternut squash soup with apple somehow manages to be both the ultimate in comfort and totally elegant at the same time. Make it in the instant pot or on the stovetop.

INGREDIENTS

1. 1 large butternut squash (between 3 and 4 pounds)
2. 2 tablespoons butter
3. 1 large yellow onion
4. 1 garlic clove, peeled and smashed
5. 1 large Granny Smith apple
6. 2 1/2 cups good, low-sodium vegetable broth
7. 1/2 cup apple cider
8. 2 tablespoons good maple syrup
9. 2 bay leaves
10. 1 teaspoon fine sea salt (plus more to taste)
11. 1/2 teaspoon ground cinnamon or 2 cinnamon sticks
12. 1/8 teaspoon ground nutmeg
13. 1/2 cup heavy cream
14. Freshly ground black pepper

DIRECTIONS

1. Trim ends from butternut squash. Peel, scoop out seeds, and dice into 1-inch pieces.
2. Dice onion and apple.
3. Instant Pot Instructions: Place all ingredients except cream in Instant Pot and close lid. Set vent to sealing position. Cook on high pressure for 12 minutes, then carefully release steam manually.
4. Stovetop Instructions: In a large, heavy pot, melt the butter over medium heat. Add onion, garlic, and apple, and cook, stirring occasionally, until softened, about five minutes. Add butternut squash, broth, cider, maple syrup, bay leaves, salt, cinnamon, and nutmeg. Bring to a boil over high heat, then reduce heat, cover, and simmer until squash is very tender.
5. Remove bay leaves and cinnamon sticks if using.
6. Stir in cream.
7. Puree soup with an immersion blender directly in Instant Pot/pot or in batches in a blender. (The Vitamix makes this soup super-creamy and luxurious, if you’re into that sort of thing.)
8. Grind in some black pepper and adjust for salt.
9. Ladle into bowls and serve.

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