Ingredients:

1 cup chopped onions (about 1/2 medium onion)
1 cup chopped carrots
1 TB avocado oil or ghee (not AIP or vegan)
5 cups cubed butternut squash (1 medium butternut squash, cubed)
1/2 tsp salt (+ more to taste)
4 cloves garlic, minced
3 TB fresh herbs
2 bay leaves
4 cups broth (bone, chicken, vegetable)

Directions:

1. Press the sauté function on the Instant Pot. After a minute or so, add oil or ghee, then add onions, carrots, and cubed butternut squash. Sauté for 10-12 minutes.
2. Add garlic and sauté for 1 minute.
3. Add herbs (I used half rosemary, half thyme) and sauté for 1 minute.
4. Add broth, salt, and bay leaves. Stir to combine, and with a wooden spoon scrape the browned bits off the bottom.
5. Press cancel, then close the lid, set to pressure cook on high for 25 minutes (manually increase the time to 25 minutes).
   1. Be sure to keep the vent sealed.
6. After 25 minutes, carefully manually release pressure.
   • Tips:
     • You can put a kitchen towel over the vent before releasing pressure to catch the steam.
     • You can set it under your vent hood.
     • You can take it outside to release the steam (which is what I do)
     • BUT when you release the steam, do it from the side so you don’t get burned by the hot steam! Safety first.
7. Either use an immersion blender to blend the soup, or carefully transfer it in batches into a high speed blender and blend up until smooth.
8. Serve, and enjoy!

Notes:
-Keeps well in the fridge for up to a week.