Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 139
- Carbohydrate: 22g
- Fat: 5g
- Fiber: 4g
- Protein: 4g
- Sugar: 6g
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