Steps to Make Vegan Butternut Squash Soup Calories

Instant Pot&Reg; Butternut Squash Soup

If you don't have a scale at with veggie broth as its base, this is a vegan butternut squash soup recipe.

Recipe Summary Instant Pot&Reg; Butternut Squash Soup

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

Ingredients | Vegan Butternut Squash Soup Calories

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

Directions

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.

Info | Vegan Butternut Squash Soup Calories

prep: 25 mins cook: 35 mins additional: 5 mins total: 1 hr 5 mins Servings: 6 Yield: 6 servings

TAG : Instant Pot&Reg; Butternut Squash Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,