Butternut squash soup recipe

Ingredients

• 4 cups cubed butternut squash
• 1 large onion, sliced
• 6 garlic cloves, minced
• 1 turnip, chopped
• 2 carrots, dice
• 2 stalks celery, diced
• Extra-virgin olive oil
• 6 cups chicken stock
• 2 cups heavy cream
• Salt and pepper to taste

1. Add all ingredients into the Instant Pot and secure lid.
2. Pressure cook on high for 20 minutes.
3. Allow the pressure to release naturally. Remove lid.
4. Using an immersion blender, puree soup.
5. Serve with your favorite artisan bread.