BUTTERNUT SQUASH SOUP

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INGREDIENTS

[{"selector":"#anim-504177de-b734-4739-9f3f-5aa1d2582ed1","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-85442722-fd3a-48d7-a2e8-019b05573ac9","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] ⭐️ 2 tbsp olive oil ⭐️ 1 large vidalia onion ⭐️ 2 stalks celery ⭐️ 3 cloves garlic ⭐️ 3 lb butternut squash , diced ⭐️ 1 tsp kosher salt ⭐️ ½ tsp ground pepper ⭐️ 3 c broth , chicken or vegetable ⭐️ 1 sprig fresh thyme ⭐️ 1 tbsp fresh sage ⭐️ 1 whole bay leaf ⭐️ 2 tbsp butter see full recipe

Saute onion, celery, and garlic for 3 minutes.

Add squash, sage, salt, and pepper. Pour in broth, then add thyme and bay leaf.

Seal and cook on high pressure for 10 minutes. Manual release or NPR. Remove the lid and top with the butter.

Puree until smooth using an immersion blender or stand blender.

Ladle into bowls and garnish with sage and pomegranate seeds, if desired.

Click through to see options to make this recipe vegan, paleo, or Whole30, plus spice and garnish variations to make it your way!

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