Instant Pot® Butternut Squash Soup

Name: Instant Pot® Butternut Squash Soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion, diced; 1 large carrot, diced; 1 stalk celery, diced; 2 pounds butternut squash - peeled, seeded, and cubed; 1 teaspoon dried thyme; 1 teaspoon dried marjoram; 4 cups low-sodium chicken broth; salt and ground black pepper to taste

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Prep Time: 25 minutes

Cook Time: 35 minutes

Total: 1 hours, 5 minutes

Servings: 6

Author : Buckwheat Queen

Ingredients

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2 tablespoons extra-virgin olive oil1 large yellow onion, diced1 large carrot, diced1 stalk celery, diced2 pounds butternut squash - peeled, seeded, and cubed1 teaspoon dried thyme1 teaspoon dried marjoram4 cups low-sodium chicken brothsalt and ground black pepper to taste

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Instructions

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Step 1

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 2

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 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.