Instant Pot® Butternut Squash Soup
Recipe information
Recipe Icon - Master recipes
Cooking:
25 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Source:

Ingredients for - Instant Pot® Butternut Squash Soup

1. Extra-virgin olive oil - 2 tablespoons
2. Yellow onion, diced - 1 large
3. Carrot, diced - 1 large
4. Celery, diced - 1 stalk
5. Butternut squash - peeled, seeded, and cubed - 2 pounds
6. Dried thyme - 1 teaspoon
7. Dried marjoram - 1 teaspoon
8. Low-sodium chicken broth - 4 cups
9. Salt and ground black pepper to taste - 4 cups

How to cook deliciously - Instant Pot® Butternut Squash Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.