Instant Pot® Butternut Squash Soup

Instant Pot® Butternut Squash Soup

This velvety butternut squash soup is made quickly in your Instant Pot® or other electric pressure cooker.

Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 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
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 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.
Step 3
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.
Instant Pot® Butternut Squash Soup
Instant Pot® Butternut Squash Soup
Instant Pot® Butternut Squash Soup

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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