3 pounds butternut squash, peeled, seeded and cut into 2-inch cubes (about 2 small butternut squash)
4 thyme sprigs
3 cloves garlic, chopped
2 shallots, diced
1 bay leaf
1-1/2 teaspoons kosher salt
1/2 teaspoon turmeric
2 cups chicken stock
1/2 cup half and half
2 ounces goat cheese, crumbled, plus extra for garnish
Aleppo pepper or ground black pepper, for garnish
Add squash, thyme, garlic, shallots, bay leaf, salt, turmeric, cayenne and nutmeg to 6 Quart Instant Pot and stir to combine. Pour stock over squash mixture. Secure lid and set Pressure Release to Sealing. Select Pressure Cook or Manual Setting and set cooking time for 6 minutes at high pressure (pot will take about 10 minutes to come to pressure before cooking time begins).
When cooking time ends, perform quick pressure release by moving Pressure Release to Venting.
Open pot and remove and discard thyme sprigs and bay leaf. Add half and half and cheese.
Use immersion blender or traditional blender to puree soup until smooth. Serve hot, garnished with additional goat cheese and Aleppo pepper. Makes about 5 cups soup.