INSTANT POT® BUTTERNUT SQUASH SOUP

Instant Pot® Butternut Squash Soup image

Classic, genuine ingredients for velvety squash soup made quickly in an electric pressure cooker.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

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

Steps:

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.
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 138.9 calories, Carbohydrate 22.1 g, Cholesterol 2.7 mg, Fat 5 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 96 mg, Sugar 5.6 g