Instant Pot Butternut Squash and Carrot Soup
A savory soup recipe in less than 30 minutes! Try my new recipe for this Butternut Squash and carrot soup to warm you up this fall!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
One tablespoon olive oil
One medium onion, peeled and chopped
2 medium carrots, peeled and chopped
2 pounds butternut squash, peeled and cubed
One medium fennel bulb, chopped and stem removed
3 garlic cloves, chopped
2 tablespoons fresh sage leaves, chopped
4 cups No-Chicken vegetarian broth (or vegetable broth)*
Salt and pepper to taste
Optional: Creme fraiche and fresh chives
Instructions
Once you're ready to use your instant pot, add the olive oil, onion, and carrots to the pot. Push the saute button and cook for 3 to 5 minutes until the onion becomes translucent and the carrots soften.
Add the squash and fennel. Stir often and cook until slight browning about 5-7 minutes. Next, add the garlic and sage and cook for an additional minute.
Pour in the broth and make sure there is enough liquid to cover the vegetables; if needed add water for more liquid.
Close the lid and make sure it is fully sealed (locked). Then select Manual and set to cook for 10 to 12 minutes. Once it is finished, follow the "quick release" method by pressing cancel and carefully release the handle. You can also follow the "natural release" method and will add about 20 minutes to your cooking.
Open the lid and blend the soup contents with an immersion blender, or transfer in small batches to a blender. Blend until a smooth consistency is achieved.
Top with creme fraiche and fresh chopped chives.
