Ingredients

• 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

Instructions

1. 1 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.
2. 2 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.
3. 3 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 per serving