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Ingredients
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2 tablespoons extra-virgin olive oil
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1 large yellow onion, diced
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1 large carrot, diced
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1 stalk celery, diced
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2 pounds butternut squash - peeled, seeded, and cubed
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1 teaspoon dried thyme
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1 teaspoon dried marjoram
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4 cups low-sodium chicken broth
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salt and ground black pepper to taste
Directions
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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 6 to 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.
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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.
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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.
Nutrition Facts (per serving)
139 | Calories |
5g | Fat |
22g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 139 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 5% |
Cholesterol 3mg | 1% |
Sodium 96mg | 4% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 4g | 14% |
Total Sugars 6g | |
Protein 4g | 8% |
Vitamin C 35mg | 39% |
Calcium 92mg | 7% |
Iron 2mg | 8% |
Potassium 628mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.