Adapted from twopeasandtheirpod.com
1 tablespoon avocado or olive oil
1 small onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2-3 cloves of garlic, minced
2 lbs peeled chopped butternut squash (about 1 medium sized squash or 900g) I used 2 1-lb frozen packages
2 cups (500ml) vegetable broth or water
1 green apple, peeled, cored, and chopped
1/4 teaspoon ground cinnamon
1 sprig fresh thyme or 1/4 teaspoon dried
1 sprig fresh rosemary or 1/4 teaspoon dried
1 teaspoon sea or kosher salt
1/2 teaspoon black pepper
Pinch of nutmeg, optional
Select Sauté on your Instant Pot. Add the olive oil and sauté the onion, carrot, celery, and garlic until soft, about 3 to 5 minutes. Add the vegetable broth or water, butternut squash, apple and spices
Place the lid securely on the Instant Pot and move the knob to seal. Cook on high pressure for 10 minutes and do a quick release of the pressure. With frozen squash, I used 15 minutes.
Use an immersion blender in the Instant Pot to puree the soup until desired smoothness or let the soup cool a little and carefully transfer the soup to a regular blender and blend until smooth.
Ladle the soup into bowls and serve warm.