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Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup

Cost $8.5, save $12

Source: Recommended by CookPal

  • 35 Min
  • 6 Servings
  • $8.5

INGREDIENTS

  • Oil & Condiments

    • 2 tablespoons extra-virgin olive oil

  • Vegetables

    • 🧅 1 large yellow onion, diced
    • 🥕 1 large carrot, diced
    • 🥬 1 stalk celery, diced
    • 2 pounds butternut squash - peeled, seeded, and cubed

  • Spices & Herbs

    • 1 teaspoon dried thyme
    • 1 teaspoon dried marjoram

  • Liquids

    • 4 cups low-sodium chicken broth

  • Seasonings

    • 🧂 Salt to taste
    • 🧂 Ground black pepper to taste

STEPS

1

Turn on the Instant Pot and select the Saute function. Add olive oil and sauté onion, carrot, and celery until translucent and tender, about 6-8 minutes.

2

Add the butternut squash, thyme, and marjoram. Continue cooking until the squash begins to sweat and absorb flavors, about 5 minutes.

3

Pour in chicken broth, close and lock the lid, and set the Instant Pot to High Pressure for 10 minutes.

4

Allow 10-15 minutes for pressure to build. After cooking, use the quick-release method to depressurize, about 5 minutes. Adjust seasoning with salt and pepper.

5

Blend the soup using an immersion blender until smooth and velvety.

NUTRIENTS

Per 1 serving

🔥

139

Calories

  • 4
    Protein
  • 22
    Carbs
  • 5
    Fats

💡 Pair the soup with crusty bread for a complete meal.Add a dollop of Greek yogurt or sautéed mushrooms as garnish for extra flavor.To make it vegan, substitute chicken broth with vegetable broth.