Thanksgiving Table: Squash Soup (Stovetop and Instant Pot)

Need to keep everyone out of the kitchen while you finish up dinner prep?  Set up a buffet table with a raw vegetable tray and dip, a bowl of nuts (in their shells) along with a couple of nutcrackers and this soup in a slowcooker to keep it warm and that should keep your guests occupied while you cook.

Winter Squash Soup

  • 3 tbsp butter
  • 3-1/4 pounds butternut or acorn squash, peeled, seeded and cut into large pieces
  • 1 small onion, quartered
  • 1 carrot, quartered
  • 1 celery stalk, quartered
  • 1 tsp crushed garlic
  • 4 cups chicken broth
  • 1 cup apple cider
  • 1 ½ tsp dried thyme
  • 1 tsp dried sage
  • Salt and pepper to taste

=====

  • 1/2 cup dry sherry (opt)
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 3/4 teaspoon ground nutmeg
  • Chopped chives (for garnish)

Large saucepan or instant pot

Saucepan: Heat the butter in a large saucepan over medium-high heat. Add the squash, onions, carrot, celery and garlic; sauté until slightly softened, about 15 minutes. Add the chicken broth, apple juice, thyme and sage. Bring to a boil, cover and simmer over medium-low heat until vegetables are tender, about 30 minutes. Remove from stove. Puree the vegetables until smooth with a hand blender or in batches in the food processor or blender (be very careful, hot liquids expand in a blender). Taste for seasoning. Add salt and pepper if desired.

***Soup can be made to this point 1 day ahead and kept covered in the refrigerator.***

Return soup to pot and bring to a simmer. Add the sherry and simmer about 2 minutes. Stir in the cream, sour cream and nutmeg until well combined. Place soup into large soup tureen and garnish with chives. Place on appetizer table with small bowls & spoons and let everyone help themselves.

Instant Pot: On the saute setting, melt butter, add squash, onion, carrots, celery and garlic. Saute for 3 minutes, until onion are translucent. Add chicken broth, apple juice, thyme and sage. Close the lid and set the pot to the soup setting for 15 minutes.

Use the natural release method and puree the vegetables with hand blender or small batches in the standing blender (be very careful, hot liquids expand in a blender). Taste for seasoning. Add salt and pepper if desired.

Turn Instant Pot to the high slow-cooker setting.  Add the sherry and stir in the cream, sour cream and nutmeg until well combined. Let soup heat through, then reduce to the warm setting. garnish with chives. Place  Instant Pot on the appetizer table with small bowls & spoons and let everyone help themselves.

 

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