Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

prep:
25 mins
cook:
35 mins
additional:
5 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

139 calories; protein 4.1g; carbohydrates 22.1g; fat 5g; cholesterol 2.7mg; sodium 96mg. Full Nutrition
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Reviews (3)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/07/2020
I made this exactly as stated, except I used some red onion because my yellow onion was small, and this was very good. I will make this again. Though I think if I am going to use it as the main dish I will add some ham chunks after it's blended. As is it's a great side soup. Read More
(1)
Rating: 5 stars
11/09/2020
Really enjoyed this soup. Easy prep. I used a hand held immersion blender to blend. will defiantly make this one again. Read More