Recipe Details
Ingredients
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2tablespoonsextra-virgin olive oil
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1largeyellow onion, diced
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1largecarrot, diced
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1stalkcelery, diced
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2poundsbutternut squash – peeled, seeded, and cubed
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1teaspoondried thyme
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1teaspoondried marjoram
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4cupslow-sodium chicken broth
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salt and ground black pepper to taste
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories139 | |
| % 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.
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