2 tablespoons olive oil
2 cups onion, chopped
2 large carrots, peeled and cut into 1/2 inch pieces
1 medium butternut squash, peeled and chopped into 1 inch cubes
2 Tablespoons Kinder’s Buttery Steakhouse Rub
4 cups chicken broth
Optional: toasted pumpkin seeds, for garnish
Using saute setting on the Instant Pot, add olive oil and onion. Cook until onion is softened, about 6-8 minutes.
Add the carrots, butternut squash and Buttery Steakhouse rub and saute for about 3 minutes.
Add chicken broth, secure the lid and pressure cook on high for 10 minutes.
Allow for natural release for 10 minutes, then let the remainder of the steam escape manually.
Once the remainder of the steam has escaped, remove lid and puree soup using an immersion blender or carefully ladle into blender in batches to puree.
Serve hot, garnished with toasted pumpkin seeds, if desired.