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Easy squash soup

Easy Squash Soup Recipe - Minnetonka Orchard

  1. Easy way to make Squash Soup You can skip peeling and chopping squash Squash does not need to be boiled until tender After heating the pumpkin in the microwave, you can take out the pulp with a spoo
  2. utes. Step 3: Puree the soup
  3. utes
  4. Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached

How to Make Quick, Easy Butternut Squash Soup Recipe and

Chipotle-Lime Butternut Squash Soup. This one is super easy to tweak as well. I replaced the coconut milk with more chicken broth, and then added dried chipotle powder (you can also use a diced chipotle chili from a can of chipotles in adobo sauce), ground cumin, and a squeeze or two of lime juice Combine squash, chicken broth, cumin, salt and pepper in a medium saucepan and heat over medium heat until squash is thawed and all ingredients are hot. Remove from burner, whisk in Greek yogurt. Check seasonings and add salt and pepper as needed. Serve garnished with chopped parsley Roasted Butternut Squash, Garlic, and Apple Soup 25 Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat

Directions. In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven.. Begin by tossing all of the vegetables, salt, and sugar into a large soup pot. Cover them with water. Bring the soup to a boil. Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes DIRECTIONS Put the chopped onion, squash, and butter into a big pot and pour in the chicken broth until it is about two-thirds of the way up the vegetables. (Do not cover vegetables with the broth). Bring to boil and continue to boil gently for about 20 minutes

Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock. Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through In a food processor or blender combine cooked onions, mashed squash, broth, evaporated milk, brown sugar, salt, the 1/2 teaspoon ground nutmeg, and the white pepper. Cover and process or blend until smooth. Return soup to the saucepan. Cook and stir over medium-high heat until heated through Add sage, salt, pepper, broth and squash. Bring to a boil. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency). Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly. In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion

In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add onion and garlic. cook until softened, about 5 minutes. Add cut up butternut squash and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened

In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil. Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat. Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth. If necessary, return to pan and reheat gently This Easy Butternut Squash Soup has a slightly sweet flavor, mixed with savory seasonings and cream cheese with a swirl of sour cream on top. It's creamy, comforting, low carb, and seriously delicious! This winter squash soup is quick to prepare and is ready in just 35 minutes. It's perfect for an intimate Thanksgiving or Christmas meal You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do This easy soup is a great way to showcase the versatility of spaghetti squash. Sweet Italian sausage pairs well with the subtle sweetness of the squash. The broth that coats the thin strands of spaghetti squash is flavorful and light

20 Easy Butternut Squash Soup Recipes - How To Make

Simple Summer Squash Soup Recipe Allrecipe

Easy Butternut Squash Soup Recipe. It's a fantastic base recipe to one of the most quick Holiday soup recipes out there. And best of all, it's not too rich and wonderfully healthy. With just 2 main ingredients: butternut squash soup and some broth is what makes this recipe super duper amazing Slow-Cooker Butternut Squash Soup Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. This can easily be doubled if you're feeding a crowd. Once you've tried it, try mixing it up—add save or savory with the thyme or replace it with nutmeg. For a vegan version, replace the chicken broth with. Step by Step Directions for Easy Butternut Squash Soup: Preheat oven to 375. Put butternut squash, onions and garlic on baking sheet and season with oilve oil, salt and pepper. Move all vegetable ingredients to a Vitamix blender OR use an immersion blender in a large pot. Pour into bowls and serve with mini toast

Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest Instructions. Add stick butter, garlic, 1 onion (diced) sauté then add squash fill w chicken broth to cover squash and boil till soft. Cool. Put thru blender and add cream to liking and salt and pepper. Top with a hint of nutmeg or sprinkle cinnamon *optional. Feel free to serve with your favorite bread or soup crackers For the stove top, in a large pot, heat the olive oil over medium high heat and cook the veggies until soft, about 3 to 5 minutes. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, pepper, and nutmeg, if using. Reduce the heat to low and cook for 20 to 30 minutes or until the butternut squash is soft Reduce to a bare simmer and cook until squash is completely tender, about 20 minutes. Using tongs, discard bay leaves and thyme stems. Add heavy cream. Using an immersion blender or working in batches in a countertop blender, blend soup until completely smooth. Season to taste with salt, pepper, and lemon juice

Summer Squash Soup Allrecipe

Simple & Creamy Squash Soup Recipe - Pinch of Yu

Add the squash, sage, and bay leaves. Cook and toss until the sage is fragrant, about 2 minutes. Add 8 cups water, the orange zest and juice, salt, and crushed red pepper. Set the cover ajar, and simmer the soup until the squash is very tender, about 30 minutes. Remove bay leaves. Carefully purée the soup in batches in a blender Peel and chop the veggies. Pour the water into a large pot, add the veggies and bring it to a boil. Then cook over medium-high heat for about 15 to 20 minutes or until the veggies are soft. Place the soup in a blender, add the rest of the ingredients and blend until smooth. We added some sauteed carrots, chopped walnuts and sesame seeds on top Set the squash halves cut side up on a baking sheet, and then add the sweet potato chunks to the same sheet. Bake for 45 to 60 minutes, until fork tender. Step 3: Create the flavor base. Meanwhile, heat 1 Tbsp of olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic Place lid on top of container, slightly off-set so that one or two corners are uncovered. Microwave on high 3-4 minutes or until squash is very tender. Strainer liquid from container. In a blender or food processor, blend squash with 1 1/2 cups milk until well pureed. Add diced onion, pulse 30 seconds more Butternut squash is one of the most beloved vegetables of the fall harvest, and this simple soup really lets the squash's flavor shine through. Pair with a plump but crisp Chardonnay for a full and flavorful meal. 14 of 23 View All. 15 of 23. Pin More. Facebook Tweet Email Send Text Message

14 Easy Squash Soup Recipes - How to Make Squash Soup

  1. utes. Add 3 cups of the broth and bring to a boil. Meanwhile, place potato on a covered plate or bowl and microwave for 4-5
  2. utes. Using a hand-held immersion blender, purée the soup until silky smooth. Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning
  3. ced garlic, curry powder, ground ginger, cinnamon, salt, and pepper. Pour chicken broth and apple juice over the top and stir well. Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH, or until squash is tender
  4. utes at 400 degrees F. Scoop out the flesh. Cook the carrots and shallots. Add the squash, herbs, garlic, and stock and let simmer, stirring occasionally. Puree, then stir in the sage, nutmeg, and Parmesan

Butternut Squash Soup II Allrecipe

  1. utes, or until clear. Add the garlic and sauté for 30 seconds. Add the squash and sauté for 3
  2. utes. Scoop one squash half into a blender and add 1 cup of chicken broth, process until smooth. Pour into a large saucepan and repeat with other squash half and remaining chicken broth. Stir in the milk and season with salt & pepper. Heat over medium-low until warm
  3. Season the squash all over with salt (about 1/2 teaspoon) and pepper. Make a bed of thyme and garlic cloves in the middle of the baking sheet. Place the squash, cut-side-down, on top of the thyme. Roast until the squash is completely tender, about 1 hour. Remove from the oven and let cool until easily handled
  4. s (until vegetables are tender). Remove from heat, and purée until smooth (I use my hand-held immersion blender )
  5. This Instant Pot Butternut Squash Soup is luxuriously creamy, yet it's made without cream. This healthy pressure cooker recipe is quick and easy to make! Serve your butternut squash soup with my easy honey yeast rolls and a spinach salad.. Meet the fall soup recipe that will become your go-to when you're craving a warm bowl of cozy soup: Instant Pot Butternut Squash Soup

Butternut Squash Soup Recipe Ingredients. To make this easy butternut squash soup recipe, you need 10 simple ingredients: Butternut squash - This soup packs in 3 pounds of squash, so look for a medium-large one at the store or farmers market. If you don't have a scale at home, I recommend weighing the squash when you buy it Learn how to make Roasted Butternut Squash Soup! Go to http://foodwishes.blogspot.com/2015/09/roasted-butternut-squash-soup-legend-of.html for the ingredient.. The Best Low Calorie Butternut Squash Soup Recipes on Yummly | Roasted Butternut Squash Soup, Butternut Squash Soup, Roasted Butternut Squash Soup Relevance Popular Quick & Easy. Low Calorie Butternut Squash Soup Recipes 60,848 Recipes. Last updated Jun 28, 2021. This search takes into account your taste preferences. 60,848 suggested recipes

Simple Roasted Butternut Squash Soup - The Pioneer Woma

Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken. In this easy soup, butternut squash remains the star of the show! Using a blender to puree the soup gives it a smooth, buttery texture that tastes almost creamy -- without any cream! The perfect amount of ginger and cayenne (optional) make the soup zippy and flavorful, rather than flat and dull Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork. Remove the soup from the heat and add the coconut milk. Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender Butternut Squash Soup The Honour System. butternut squash, butternut squash, pumpkin seeds, sweet onion and 8 more. Butternut Squash Soup! Stark Naked Cooking. thyme, butternut squash, sea salt, ground black pepper, vegetable broth and 4 more

6 Lip-smackingly Creamy Spaghetti Squash Soup Recipes. Spaghetti squash is a yellow or orange-colored, elongated vegetable which is widely available. Spaghetti squash soup is easy to make, tastes amazing, and can make any lunch or dinner menu complete Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and m..

Easy Butternut Squash Soup with Coconut Milk Alison's Allspice. coconut milk, thyme, large onion, smoked paprika, garlic cloves and 9 more. Roasted Butternut Squash Soup with Coconut Milk Evolving Table. salt, coconut milk, salt, olive oil, vegetable broth, cayenne pepper and 7 more The Spruce. Add the carrots, butternut squash, and vegetable stock. The Spruce. Bring to a boil, then reduce the heat to low and simmer until all of the vegetables are tender-about 30 to 40 minutes. The Spruce. Working in batches, transfer the soup to a blender and process until smooth. Return the soup to the pot Warm up with a bowl of this keto butternut squash soup. It's made with 5 simple ingredients and can be on the table in 30 minutes. Even kids are happy to indulge in this low carb butternut squash soup recipe. This easy soup recipe can easily be made dairy-free and is also gluten-free, grain-free, and Trim Healthy Mama friendly Trusted squash recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more. 1. 2

Use 500g carrots instead of squash and swap the turmeric for ground coriander.Garnish with a swirl of yoghurt or cream. Alternatively for carrot and orange soup replace 400ml of stock with 250ml chopped canned tomatoes and the juice of 1 large orange. Add 1/2 teaspoon each of ground coriander and cumin seeds Bring to a boil over high heat, then lower to a simmer. Cook until butternut squash is soft when pierced with a fork. About 15 minutes. Use an immersion blender to blend until smooth, then add in the pumpkin pie spice, taste and add in salt and pepper as needed. Serve hot, with desired toppings Turn heat to medium low and add in garlic, salt and pepper, and butternut squash and cook for 10-15 minutes, until the squash is fork tender. Pour in the chicken stock and allow to come to a rolling boil. Turn heat to low, cover the pot, and simmer for 30 minutes

Shortcut Squash Soup {less than 20 minutes!} - Rachel Cooks

  1. Preheat oven to 350 degrees. Place the halved and seeded squash on an oiled roasting pan. Roast in the oven for an hour or until a knife goes in easily. Let the squash cool a bit, and remove the skin. Keep any parts of the squash flesh that have browned; it will add extra flavor
  2. Place the squash, shallots and broth in the slow cooker. Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted. Remove squash from skin and discard the peel. Stir in coconut milk and nutmeg. Blend in a blender or using an immersion blender
  3. Easy Butternut Squash Soup Recipe tips: I used frozen cubed butternut squash for this recipe which made it even faster and easier. You can also use canned butternut squash or a fresh butternut squash. If you want to use fresh butternut squash I've found that the easiest way to cook a butternut squash is to just cook it whole in the oven. Set.
  4. g soup. It's healthy, low fat and packed with vita
  5. utes. Then transfer soup to a blender and puree in batches until smooth

Butternut Squash Soup Recipes Allrecipe

Add onions to the squash in the soup pot and then pour in vegetable stock. Step 5 Heat the mixture in the soup pot on medium/low heat for approximately 50 minutes or until squash is soft (test with a fork) Place squash in saucepan along with carrots, onions and broth, then add in the salt. Simmer 40 minutes uncovered. Puree soup in a blender or food processor along with 2 tablespoons butter. Pour a little hot puree into the ⅓-½ cup cream so not to curdle the cream; add to soup. Serve in a wide mouth shallow bowl with a dollop of sour cream, if. Instructions. In a large pot, heat oil over medium heat. Add the cumin seeds and cook, stirring often, until just fragrant. Add the garlic and onion and cook until translucent, about 5 minutes. Add sliced squash and cook until just softened, about 10 minutes. Add curry powder and vegetable broth and bring to a boil Add the broth and simmer 15 minutes. Add the squash and the salt, pepper, cinnamon and mace, and simmer for another 15 minutes. Add the heavy cream, and continue to simmer 5 to 6 minutes until heated through. Puree to desired consistency if needed. Serve garnished with croutons if desired Instructions. Preheat the oven to 350F (180C). Cut the butternut squash in half and place cut side down on a baking tray.*. Add enough cold water to the baking tray to just cover the bottom of the entire tray. Place in the preheated oven for 35 minutes. Remove from the oven and leave to cool for a few minutes

Summer Squash Soup Recipe: How to Make It Taste of Hom

Add in the butternut squash, water, and salt, and stir to combine. Bring the water to a boil, then lower the heat and cover the pot to let the soup simmer until the squash is fork tender, about 25 minutes. When the squash is tender, add in the almond milk and maple syrup, and puree the soup with an immersion blender Instructions. Note: click on times in the instructions to start a kitchen timer while cooking. Melt the butter in a large pot, and cook the onion, celery, carrot and apples for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Add butternut squash. Bring to a boil

To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt. 2. Place squash mixture in a blender. Remove center piece of blender lid (to allow. Preparation. In saucepan with a lid, cook first 5 ingredients, covered, over medium, stirring occasionally, until veggies are tender, 15 minutes. Working in batches, puree in blender; season. Divide among bowls; top with cheese and parsley. Cleanup Act: After pureeing soups, let your blender clean itself: Fill it halfway with warm water and a.

Squash Soup Recipe Alton Brown Food Networ

Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl. Spoon the soup mixture over the stuffing in the dish and sprinkle with the reserved stuffing mixture. Step 3 Bake for 40 minutes or until the mixture is hot Scrape butternut squash from peelings and place into the container of a blender or food processor. Add 2 tablespoons of butter to the butternut squash. Melt the remaining tablespoon of butter in a medium skillet. Saute onion and garlic in the butter until the onion is tender, about 3 minutes. Add to the butternut squash, along with chicken. Instructions. In a large pot add the butternut squash, celery, onion, carrots, apple, and vegetable stock. Bring to a boil and reduce to a simmer. Let simmer until squash is fork tender about 20 minutes. Add in thyme, cinnamon, and salt and pepper and using an immersion blender (or blender) blend until smooth and creamy To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt. Preheat broiler. Place squash mixture in a blender

Easy Butternut Squash Soup - Once Upon a Che

  1. utes. Transfer the mixture to a bowl, add cucumbers and mash into a paste. Return past to pot, add garlic and pepper and simmer over medium heat for 10-15
  2. utes. Working in 2 batches, transfer mixture to a blender. Remove center piece of blender lid to allow steam to escape. Secure lid on blender and place a clean towel over lid
  3. utes. Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid)
  4. utes, until a knife goes in easily. When the squash is about 30
  5. Squash soup can be frozen in an airtight, freezer-safe container for up to three months. This soup can be made with pumpkin, butternut squash, or any other squash you like. For a salty twist, top the soup with bacon and toasted croutons. To make prep easier, buy pre-cut squash or frozen and prepared from the grocery store
Easy And Healthy Winter Vegetable Soup RecipeSpicy Black Bean Soup Recipe - Cookie and Kate

Yellow Summer Squash Soup Recipe - Food

Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan. Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole or halved. Add the herbs (easier to puree later if stems are removed), red pepper powder, salt and pepper Step 2. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes. Step 3. Puree in batches in a food processor or blender until smooth, and return to saucepan

21 Hearty Homemade Soup Recipes To Warm You Up This WinterSalmon Pasta Salad Recipe - Great British Chefs

Winter Squash Soup Recipe Ina Garten Food Networ

1. Swap out your basic butternut squash soup for this fragrant version that includes sweet potato and a medley of spices like cinnamon, cumin, coriander and saffron. A drizzle of maple syrup and a few drops of orange water brighten the flavors, while a sprinkle of sumac adds a pop of color and a tangy edge The soup's base consists of 2 acorn squashes, 5 medium shallots, garlic, and 1 Fresno chile. Cut the squash in half, from stem to tip, and scoop the seeds and gunk out with a spoon

Easy Butternut Squash Soup Recipe: How to Make It Taste

Crockpot Squash Casserole In The Kitchen With April. olive oil, crackers, Campbell's Cream of Mushroom Soup, Campbell's Cream of Chicken Soup and 6 more To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low. Instructions. Microwave butternut squash and carrots. Chop white onion and saute in butter in a pot. Once white onion is softened, add in cooked butternut squash and carrots. Add in coconut milk and broth. Bring to a boil, then reduce heat to simmer until ingredients are soft, another 5 minutes or so Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an. Instructions. Preheat the oven to 400°F (200°C). Add peeled and chopped butternut squash to a mixing bowl. Add the extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated

Easy Butternut Squash Soup Recipe EatingWel

Easy Butternut Squash Soup Recipe. Ingredients: 1/2 sweet onion, diced 4 tablespoons butter 6 cups butternut squash, peeled and cubed 3 cups chicken stock (or replace with veggie stock for a vegetarian option) 1/2 cup heavy cream 1 teaspoon dried tarragon Kosher Salt Black Pepper Method. Preheat oven to 400 degrees. Place the squash, onion, celery, carrot, apple, and garlic on a large sheet pan lined with parchment paper. Drizzle the olive oil over the veggies and season liberally with salt and pepper. Roast the veggies at 400 degrees for 25-30 minutes until the squash is fork tender, tossing halfway through In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Transfer to the slow cooker. While the onion cooks, trim the top and bottom ends off of the butternut squash. With a vegetable peeler, peel the squash Pre-heat oven to 400 degrees Fahrenheit. In a large mixing bowl toss the butternut squash cubes with the olive oil. Spread the cubes out on 2 or 3 rimmed baking sheets. Bake for about 30 minutes or until the cubes are cooked and slightly browned on a few sides

Roasted-Squash-and-Parsnip Soup. Honeynut squash (butternut also works well), parsnips, leeks, and Granny Smith apples are roasted with fresh thyme and sage, then pureed for the base of this satisfying soup. Brown butter adds wonderful depth of flavor, and each bowl is finished with crispy fried sage and a trio of seeds (pumpkin, sesame, and. Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss to combine. Roast in the oven until fork tender, 40 to 45 minutes Dice the butternut squash (see the video!). Peel the potato and cut into 1-inch pieces. In a saucepan over low heat, heat 1 tablespoon olive oil, add the shallots and cook, stirring occasionally, until the shallots are translucent (5 to 10 minutes). Add the squash, potato, 1 bay leaf, a few pinch of kosher salt, and 3 cups of water Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set vent to Sealing. Press Manual, then press Pressure until the light on High Pressure lights up, then adjust the +/- buttons until time reads 8 minutes Preheat your oven to 375 degrees. In a large, deep stockpot or Dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally. While the onions cook, cut and peel the squash and apples. Add them to the pot, then add 2 cups of the stock