Ingredients

The following ingredients have 5 Servings
  • 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)

Instruction

  • 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.