Add Vegetable Broth (9 cup), Sweet Potato (2 cup), Butternut Squash (2 cup), Carrot (2 cup), Onion (1), Green Peas (1 cup), Brown Lentils (3/4 cup), Garlic (5 clove), Dried Rosemary (1 teaspoon), Dried Thyme (1 teaspoon), Dried Oregano (1/2 teaspoon), and Sea Salt (1 teaspoon) to your Instant Pot.
Cook on the soup setting for 30 mins with a quick release.
Once the ingredients above have cooked and the steam has released, remove approximately 4 cups of soup and add to a blender along with Roasted Walnut Oil (1/4 cup). Pulse soup and oil mixture gently until the mixture is fairly creamy.
Add the blended, creamy soup back to the pot and stir to combine. Then stir in the Fresh Spinach (2 cup) and Fresh Parsley (1 cup) and wait 5-7 minutes (or until spinach has wilted).
Serve with shaved Parmesan and French bread or bread of choice.