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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 and ground black pepper to taste

Nutrition Info

138.9 calories carbohydrate: 22.1 g cholesterol: 2.7 mg fat: 5 g fiber: 4 g protein: 4.1 g saturatedFat: 1 g servingSize: - sodium: 96 mg sugar: 5.6 g transFat: : - unsaturatedFat: : -

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.
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.

6 servings

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