Butternut Squash Soup - Instant Pot Recipe
Try this Butternut Squash Soup - Instant Pot Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
gluten free
red meat free
shellfish free
dairy free
- 1 tsp cinnamon
- 2 t coconut oil
- 2 cups of butternut squash - peeled seeded, and cubed
- 2 cups of sweet potatoes - peeled and cubed
- 3 cups bone broth or chicken broth or vegetable broth if
- 1 small-medium onion - cubed
- 1 inch ginger -peeled
- 2 cloves garlic - crushed
- 1 tsp or pinch of himalayan pink salt (i buy this)
- 1 1/2 tsp curry powder
- 1/2 sp turmeric
- 1/2 ground nutmeg
- 1 tsp dried tarragon
- 1 tsp fresh parsley for garnish (optional)
- 1 tsp chopped walnuts for garnish (optional)
- Carbohydrate 2.832785 g
- Cholesterol 0 mg
- Fat 0.179255 g
- Fiber 1.6739999666214 g
- Protein 0.33531 g
- Saturated Fat 0.0370335 g
- Serving Size 1 1 recipe (14g)
- Sodium 1.022 mg
- Sugar 1.1587850333786 g
- Trans Fat 0.0482155000000001 g
- Calories 11 calories
Press "Saute" setting on Instant Pot.When 'HOT" appears on the screen, add coconut oil, onions, ginger, garlic and pinch of salt.Sauté until onion is a bit soft.Add the rest of the ingredients.Stir to mix.Close the lid tightly, make sure the vent release valve is on "CLOSE".Press "MANUAL" and set the timer to 10 minutes.When the timer goes off, pressure release naturally.When it's completely depressurized, open the lid carefully.If you have an immersion blender, pureé, right in the pot.If you DON'T have an immersion blender, transfer the soup to a food processor or a blender and pureé. Be careful with hot soup when using the food processor or blender.Serve immediately with garnish
