Instant pot version (recommended)

1. Add the olive oil to the base of the instant pot and set to saute. Once heated, add the onion and garlic and saute for 3-4 minutes or until translucent.
2. Add the carrots, butternut squash, and beets and saute for another 2-3 minutes to lightly soften.
3. Pour in the broth, vinegar, salt, and pepper and stir to combine.
4. Place the lid on the instant pot and set to seal. Set the instant pot to high pressure for 15 minutes. Allow to come to pressure, cook, and allow the pressure to release naturally.
5. Once the pressure has released, carefully remove the lid and allow it to cool slightly before blending with an immersion blender until completely smooth.
6. Serve topped with optional toppings.

Stovetop (see notes)

1. Add the olive oil to the base of the dutch oven. Once heated, add the onion and garlic and saute for 3-4 minutes or until translucent.
2. Add the carrots, butternut squash, and beets and saute for another 5-6 minutes to lightly soften.
3. Pour in the broth, vinegar, salt, and pepper and stir to combine. Bring to a boil and then reduce to a medium-low simmer. Cover and allow to simmer for 25-30 minutes, stirring often, until the vegetables are softened.
4. Remove the lid and allow it to cool slightly before blending with an immersion blender until completely smooth.