Instant Pot Butternut Squash Soup

Name: Instant Pot Butternut Squash Soup
Total time: 35 min
Yield: 6 份量
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 to taste; 🧂 Ground black pepper to taste

成本 $8.5, 保存 $12

來源: Recommended by CookPal

35 分鐘
6 份量
$8.5

Instant Pot Butternut Squash Soup

成本 $8.5, 保存 $12

來源: Recommended by CookPal

35 分鐘
6 份量
$8.5

食材

Oil & Condiments
- 2 tablespoons extra-virgin olive oil
Vegetables
- 🧅 1 large yellow onion, diced
- 🥕 1 large carrot, diced
- 🥬 1 stalk celery, diced
- 2 pounds butternut squash - peeled, seeded, and cubed
Spices & Herbs
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
Liquids
- 4 cups low-sodium chicken broth
Seasonings
- 🧂 Salt to taste
- 🧂 Ground black pepper to taste

步驟

Turn on the Instant Pot and select the Saute function. Add olive oil and sauté onion, carrot, and celery until translucent and tender, about 6-8 minutes.

Add the butternut squash, thyme, and marjoram. Continue cooking until the squash begins to sweat and absorb flavors, about 5 minutes.

Pour in chicken broth, close and lock the lid, and set the Instant Pot to High Pressure for 10 minutes.

Allow 10-15 minutes for pressure to build. After cooking, use the quick-release method to depressurize, about 5 minutes. Adjust seasoning with salt and pepper.

Blend the soup using an immersion blender until smooth and velvety.

營養成分

每份

🔥

139

卡路里

4
蛋白質
22
碳水化合物
5
脂肪

💡 Pair the soup with crusty bread for a complete meal.Add a dollop of Greek yogurt or sautéed mushrooms as garnish for extra flavor.To make it vegan, substitute chicken broth with vegetable broth.