Instant Pot® Butternut Squash Soup

5.0
(2)

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

3
3
3
Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
5 mins
Total Time:
1 hrs 5 mins
Servings:
6
Yield:
6 servings

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

Directions

  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 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.

  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.

  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.

Nutrition Facts (per serving)

139 Calories
5g Fat
22g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 139
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 96mg 4%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 4g
Vitamin C 35mg 174%
Calcium 92mg 7%
Iron 2mg 8%
Potassium 628mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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