Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup

This Instant Pot butternut squash soup with thyme and marjoram is smooth, velvety, and quick to make in any electric pressure cooker.

Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
139 Calories

Recipe Instructions

Step 1
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.
Step 3
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 6 to 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.

Ingredients

  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • salt and ground black pepper to taste
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • 4 cups low-sodium chicken broth
  • 1 large yellow onion, diced
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds butternut squash - peeled, seeded, and cubed

Categories

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