Looking for a recipe you can start and let cook on its own while you prepare other parts of the meal? This is perfect ... so creamy, so flavorful, so cozy, so easy!
1 medium butternut squash (about 2 3/4 lbs), peeled and thinly sliced
2 medium carrots, thinly sliced
2 cloves garlic, pressed
1 large onion, thinly sliced
1 stalk celery, thinly sliced
Kosher salt and pepper
6 sprigs fresh thyme
4 sprigs fresh sage, plus 15 sage leaves
4 cups low-sodium chicken broth
3 tbsp. olive oil, plus more for drizzling
1/2 cup toasted pumpkin seeds
Step 1- In an Instant Pot, toss butternut squash, carrots, garlic, onion, celery, and 1/2 tsp each salt and pepper.
Step 2- Tie thyme and sage sprigs into a small bundle with twine, then place on top of vegetable mixture. Add broth and lock lid.
Step 3- Cook on [Manual High Pressure] for 20 minutes. Natural release for 15 minutes then release any remaining pressure.
Step 4- Let cool slightly then discard herb bundle. Using an immersion blender (or standard blender, in batches) puree soup.
Step 5- Meanwhile, heat oil in small saucepan on medium. Add sage leaves and cook stirring occasionally, until bubbles subside. With slotted spoon, transfer leaves to paper-towel-lined plate to drain. Serve soup drizzled with oil and topped with crispy sage and pumpkin seeds.