Easy Butternut Squash Soup
This easy butternut squash soup is made in the Instant Pot and is the perfect healthy meal for fall!
Recipe from Two Peas & Their Pod
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 3 cloves of garlic, minced
- 3 lbs peeled chopped butternut squash (about 1 medium sized squash)
- 3 cups vegetable broth
- 1 green apple, peeled, cored, and chopped
- 1/4 teaspoon ground cinnamon
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg, optional
Instructions
- 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.
- Ladle the soup into bowls and serve warm.
Nutrition
Calories: 159kcal, Carbohydrates: 36g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Sodium: 876mg, Potassium: 896mg, Fiber: 6g, Sugar: 10g, Vitamin A: 26074IU, Vitamin C: 51mg, Calcium: 121mg, Iron: 2mg