Lunche for 6

Instant Pot Squash Soup

Name: Instant Pot Squash Soup
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 butternut squash; 2 tbsp unsalted butter; 1 large onion; 2 ribs celery; 3 cloves garlic; 1/4 tsp dried thyme; 2 bay leaves; 5 cups unsalted chicken stock; 2 tbsp regular soy sauce; 2 carrots; 3/4 cup heavy cream; kosher salt and freshly ground black pepper; 1 3/4 tbsp olive oil (optional)

Butternut squash, vegetables, stock, and cream cook under pressure before blending into a smooth, savory soup.

Typical price

$7.79for 4 servings

$1.95 per serving$7.79 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pressurecookrecipes.com

60 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

American Budget Lunches Instant Pot Back to school Cold-weather comfort Fall Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	2 lb	$2.58Typical price
Butter$0.40/oz typical	1 oz	$0.40Typical price
Onions$1.29/lb typical	0.5 lb	$0.65Typical price
Celery$2.29 each typical	0.25	$0.43Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Broth or stock$0.07/oz typical	42 oz	$2.91Typical price
Carrots$1.09/lb typical	0.3 lb	$0.34Typical price
Heavy cream$0.22/oz typical	6.25 oz	$1.37Typical price
Total for the servings shown		$11.69

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSoy sauceSalt and pepperOlive and cooking oil

Not included in the cost.

Ingredients

1 butternut squash
2 tbsp unsalted butter
1 large onion
2 ribs celery
3 cloves garlic
1/4 tsp dried thyme
2 bay leaves
5 cups unsalted chicken stock
2 tbsp regular soy sauce
2 carrots
3/4 cup heavy cream
kosher salt and freshly ground black pepper
1 3/4 tbsp olive oil (optional)

Steps

Cut the squash and carrots into chunks, and chop the onion, celery, and garlic.
Melt butter on the Instant Pot sauté setting, then cook the onion, celery, carrots, and garlic for 5 minutes.
Add squash, thyme, bay leaves, chicken stock, and soy sauce, then seal the pot.
Cook on high pressure for 15 minutes, then let the pressure release naturally for 10 minutes.
Remove the bay leaves and blend the soup until smooth with an immersion blender.
Stir in the cream, season with salt and pepper, and simmer on sauté for 5 minutes.

Swaps

Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Onions for Red onionsabout $0.20/lb more at typical prices
Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
Butter for Margarine and vegan butterabout $0.15/oz less at typical prices