With onion, carrot, celery, and herbs, this velvety butternut squash soup cooks up quickly and easily in an instant pot. For a substantial, comforting supper, serve with bread.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
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
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 139 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 96 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made this exactly as stated, except I used some red onion because my yellow onion was small, and this was very good. I will make this again. Though I think if I am going to use it as the main dish I will add some ham chunks after it’s blended. As is it’s a great side soup.
Really enjoyed this soup. Easy prep. I used a hand held immersion blender to blend. will defiantly make this one again.