Eating Pegan | Easy Butternut Squash Soup {Instant Pot}

Easy Butternut Squash Soup {Instant Pot}

1 tablespoon olive oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 celery rib, chopped
3 cloves of garlic, minced
2 lbs peeled chopped butternut squash (about 1 medium sized squash)
2 cups vegetable broth
1 green apple, peeled, cored, and chopped
1/4 teaspoon ground cinnamon
1 sprig fresh thyme

  • On your Instant Pot select Sauté. Add the olive oil and sauté the onion, carrot, celery, and garlic until soft, about 3 to 5 minutes. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, pepper, and nutmeg, if using.
  • Place the lid securely on the Instant Pot and move the knob to seal. Cook on high pressure for 10 minutes and do a quick release of the pressure.
  • Use an immersion blender in the Instant Pot to puree the soup until smooth. If you don’t have an immersion blender, you can let the soup cool a little and carefully transfer the soup to a regular blender and blend until smooth.
  • etc
  • etc

  • For Full Instruction:

    Rated 4/5 based on 533 Reviews