Easy Butternut Squash Soup
Ingredients
-
1
tablespoon
olive oil
-
1
medium
yellow onion, chopped
-
1
large
carrot, chopped
-
1
rib
celery, chopped
-
3
cloves
garlic, minced
-
3
lbs
peeled chopped butternut squash
-
3
cups
vegetable broth
-
1
green
apple, peeled, cored, and chopped
-
¼
teaspoon
ground cinnamon
-
1
sprig
fresh thyme
-
1
sprig
fresh rosemary
-
1
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
a pinch
nutmeg (optional)
Instructions
- 1. Select the Sauté function on the Instant Pot and heat the olive oil.
- 2. Sauté the onion, carrot, celery, and garlic until soft, about 3 to 5 minutes.
- 3. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, and pepper.
- 4. Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes.
- 5. Perform a quick release of the pressure once cooking is complete.
- 6. Use an immersion blender to puree the soup until smooth.
- 7. Serve warm in bowls.
Nutrition Facts (estimated)
Servings
6
Calories
159
Total fat
3g
Total carbohydrates
36g
Total protein
3g
Sodium
876mg
Cholesterol
0mg
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