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a silky butternut squash and apple soup in a wide bowl, warm golden-orange with a cream swirl, fresh sage, and toasted pumpkin seeds, on a cozy autumn table with a linen napkin, natural light, shallow depth of field, landscape orientation

Butternut Squash and Apple

A silky smooth puree of butternut squash with apple and sage, plus a hint of warmth.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash peeled and cubed
  • 2 apples peeled and chopped
  • 2 tbsp butter
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tsp dried sage
  • 4 cups vegetable broth
  • 0.5 cup heavy cream
  • 0.25 tsp ground nutmeg
  • 1 tsp salt

Method
 

  1. Melt the butter on Sauté and cook the onion 3 minutes, then add garlic and sage for 1 minute.
  2. Add the butternut squash, apples, broth, nutmeg, and salt.
  3. Seal and pressure cook on High for 10 minutes, then quick release.
  4. Blend until completely smooth with an immersion blender.
  5. Stir in the heavy cream, warm gently, taste for salt, and serve.

Notes

Toasted pumpkin seeds on top add a nice crunch.