Ingredients
- 1 medium onion, diced
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 stalks of celery, diced
- 4 cups bone broth, unsalted (chicken, beef, or pork)
- 2 to 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)
- ¼-½ tsp pepper
- Salt to taste (2 ½ teaspoons Himalayan pink salt)
Instructions
Instant Pot Directions
- With the lid off, press the saute button on the Instant Pot and use the “normal” level. Wait a minute for the metal insert to heat up, then add the olive oil and onion, stirring occasionally to prevent the onions from burning.
- Once the onions start to get brown on the edges, you can turn the heat down to the “less” level and alternate between the “less” and “normal” levels. I find that “normal” can get too hot, while “less” isn’t always hot enough.
- Cook the onions until caramelized, which will take between 45-60 minutes.
- Add the garlic, carrots, and celery and cook, stirring occasionally for 3-5 minutes.
- Add butternut squash and bone broth. Secure the lid on top and set the steam release valve to the sealing position.
- Press the pressure cook setting and cook for 10 minutes on high heat. After the timer goes off, manually release the pressure and take off the lid.
- Puree using an immersion blender, blender, or food processor.
- Transfer back to the pot, if pureed using anything but an immersion blender, and simmer on less heat for 10-15 minutes.
- Season with salt and pepper and serve immediately.
Stovetop Directions
- Heat the olive oil in a large pot over low to medium heat. Add the onion and cook until caramelized. This will take between 45-60 minutes. Stir occasionally to prevent burning.
- Add the garlic, carrots, and celery and cook, stirring occasionally for 3-5 minutes.
- Add butternut squash and bone broth. With the lid on, turn the heat to high and bring to a boil. Once it comes to a boil, turn the heat down to medium/low, and at a rolling simmer, cook until squash is soft, about 15-20 minutes.
- Puree using an immersion blender, blender, or food processor.
- Transfer back to the pot, if pureed using anything but an immersion blender, and simmer on medium to low heat for 30 minutes.
- Season with salt and pepper and serve immediately.