Instant Pot Directions:
With the lid off, press the sauté button on the Instant Pot and set to the normal level. Once hot, add olive oil and diced onion. Sauté, stirring occasionally, until onions start to brown on the edges, adjusting between less and normal levels as needed to prevent burning. Continue cooking until the onions are caramelized, about 45-60 minutes.
Add garlic, carrots, and celery. Sauté for 3-5 minutes, stirring occasionally.
Add the butternut squash and bone broth. Secure the lid and set the steam release valve to the sealing position.
Select the pressure cook setting and cook on high pressure for 10 minutes. Once complete, manually release the pressure and remove the lid.
Using an immersion blender, puree the soup until smooth. If using a regular blender or food processor, carefully transfer the soup to blend, then return to the pot.
Simmer the soup on the less heat setting for 10-15 minutes. Season with salt and pepper to taste. Serve hot.
Stovetop Directions:
In a large pot, heat olive oil over low to medium heat. Add the diced onion and cook, stirring occasionally, until caramelized, about 45-60 minutes.
Add the garlic, carrots, and celery. Cook for 3-5 minutes, stirring occasionally.
Add the butternut squash and bone broth. Cover, turn heat to high, and bring to a boil. Reduce to medium-low heat and simmer until the squash is soft, about 15-20 minutes.
Using an immersion blender, puree the soup until smooth. If using a regular blender or food processor, blend in batches and return the soup to the pot.
Simmer over medium-low heat for an additional 30 minutes. Season with salt and pepper to taste. Serve hot.