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Instant Pot Butternut Squash Soup

5

0 min

Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup Photo 1

Time

0 min

Serving

6 persons

Calories

139

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
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

Instant Pot Butternut Squash Soup Photo 21
Instant Pot Butternut Squash Soup Photo 32
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  1. 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.
    Instant Pot Butternut Squash Soup Photo 2
  2. 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.
    Instant Pot Butternut Squash Soup Photo 3
  3. 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.
    Instant Pot Butternut Squash Soup Photo 4

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