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Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Velvety Instant Pot butternut squash soup infused with fragrant thyme and marjoram, ready in a flash.
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 marjoram
  • 4 cups low-sodium chicken broth
  • salt and ground black pepper to taste
Instructions:
  • Preheat a multi-functional pressure cooker, like an Instant Pot®, using the Saute function. Sauté onion, carrot, and celery in olive oil until tender, about 6 to 8 minutes. Stir in squash, thyme, and marjoram, and cook for an additional 5 minutes until the squash is just starting to soften. Add broth to the pot.
  • Securely seal the lid and set the pressure to high as per manufacturer's directions. Cook for 10 minutes, letting the pressure naturally release for 10 to 15 minutes.
  • Carefully release pressure using the quick-release method as per the manufacturer's instructions for approximately 5 minutes. Remove the lid, adjust seasoning with salt and pepper, and blend using an immersion blender until creamy.

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