Description
Instant Pot or Crockpot butternut squash soup with apple and browned butter.
Ingredients
- 1 Tbsp butter
- 1 cup diced onion
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1/2 tsp dried thyme leaves
- 1/2 tsp fennel seed
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 1 bay leaf
- 2 pounds peeled, cubed butternut squash
- 1 apple, peeled, cored and quartered
- 4 Tbsp browned butter (see notes)
- 1 1/2 tsp red wine vinegar
- 1 tsp sugar
- Salt and pepper, to taste
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the thyme, fennel, pepper, salt, bay leaf, squash and apple.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 8 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Discard the bay leaf. Use an immersion blender to blend the soup until smooth.
- Stir in the browned butter, red wine vinegar and sugar. Taste test and then salt and pepper to taste.
Slow Cooker Instructions:
- Heat a pan over medium high heat add in the butter and let it melt. Add in the onion and saute for 3 minutes. Add in the garlic and saute for 30 seconds. Transfer to slow cooker.
- Add in the broth, thyme, fennel, pepper, salt, bay leaf, squash and apple.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Discard the bay leaf. Use an immersion blender to blend the soup until smooth.
- Stir in the browned butter, red wine vinegar and sugar. Taste test and then salt and pepper to taste.
Notes
How to brown butter: If possible, choose a light-colored pan so you can easily see the color change in the butter as it browns. A heavy-bottomed skillet or saucepan works well. Cut the butter into smaller pieces or cubes to help it melt evenly. Place the butter in the pan over medium heat. As it melts, the butter will start to foam. Stir the butter frequently and keep a close eye on it. After the foaming subsides, the butter will start to turn golden brown. You’ll notice a nutty aroma. Swirl the pan occasionally to ensure even browning. Once the butter reaches a golden-brown color, remove it from the heat immediately. The residual heat in the pan will continue to cook the butter, so transfer it to a heatproof bowl or container to prevent it from burning. Remember, the process can happen fairly quickly once the butter starts to brown, so it’s important to keep a close watch to avoid burning it.
- Category: Soup
- Method: Instant Pot or Slow Cooker