Instant Pot Butternut Squash Soup

2 tbsp Olive Oil
1 cup, chopped Onions, raw
0.5 tsp Garlic powder
3 cup Great Value Chicken broth unsalted
1 large (7-1/4" to 8-1/2" long) Carrots, raw
6 cup Butternut Squash
2 tbsp I cant believe its not butter
0.25 tsp MORTON Sea Salt, Fine Salt
0.25 tsp Lea & Perrins, Worcestershire Sauce
0.15 tsp Cinnamon, ground
1.15 tsp Nutmeg, ground

Start by preparing all your vegetables. Peel and cut squash in half. Clean out the seeds then cut into 1 inch pieces. Peel carrot and cut into 1/2 inch pieces. Chop onion. Then pull out your spices and broth. Turn instant pot to sauté function for 2-3 minutes. Add olive oil to and onion to pot, stirring occasionally. When almost done, add in garlic powder and stir to combine. When time is up, turn off your pot and add in 1 cup of the broth and stir to remove any brown pieces from the bottom. Add all remaining ingredients, stir to combine. Place the lid on your instant pot. Turn steam value to sealing position of your pot does not do that for you. Set the cook time to 10 minutes at high temperature using many or pressure cook function. The instant pot will take about 15 minutes to come up to pressure then time will start counting down. When done do a natural pressure release (NPR) by leaving it alone. This takes about 10 minutes. Then do a quick release (QR) using the end of a wooded spoon to keep your hand away from the escaping steam. Remove lid and use an immersion blender or t adel into a conventional blender and blend until smooth. You will have do small portions at a time. Enjoy.

Serving Size: Makes 6 w cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SQUEAKYMOOMOO.