A velvety butternut squash soup with onion, carrot, celery, and herbs that's easy to prep and quick to cook in an Instant Pot. Serve with bread for a hearty, warming meal.
Ingredients
- extra-virgin olive oil: 2 Tbsp
- yellow onion: 1 piece (diced)
- carrot: 1 piece (diced)
- stalk celery: 1 piece (diced)
- butternut squash - peeled, seeded, and: 2 pound (cubed)
- thyme: 1 tsp (dried)
- marjoram: 1 tsp (dried)
- low-sodium chicken broth: 4 cups
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
