How to Make Instant Pot Butternut Squash Soup - A Step-by-Step Guide

Butternut squash soup is a classic fall dish that brings warmth and comfort on chilly nights. With the help of an Instant Pot, this recipe becomes incredibly easy and convenient to make. The combination of butternut squash, aromatic vegetables, and savory spices creates a hearty and nutritious soup that is perfect for sharing with loved ones.

Using an Instant Pot to make butternut squash soup not only speeds up the cooking process, but it also intensifies the flavors by locking in all...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr
  • Servings: 6

  • 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.
  • 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

    139 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 3mg
    • Sodium: 96mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 4g
    • Vitamin C: 35mg
    • Calcium: 92mg
    • Iron: 2mg
    • Potassium: 628mg