Instant Pot Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 cup Stock, Imagine Organic Vegetable (by BOFERRIS) 4 clove Garlic, peeled and minced1 carrot (7-1/2") Carrots, raw, peeled and diced1 serving Granny smith apple - 1 med. apple, cored and diced4 cup, cubes Butternut Squash, peeled, seeded and diced1 tbsp Sage, ground 1 White Onion, raw, diced1/4 tsp Pepper, black to taste1/2 tsp Salt to taste1 tsp Cinnamon, ground 1 tsp Nutmeg, ground 1/2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) (unsweetened)
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to Instant Pot Pressure cooker. Toss to combine, close lid securely and set vent to Sealing.
Set for Pressure cook on high and time for 8 minutes. When done, vent carefully to release steam and remove lid.
Stir in Coconut milk
Use an immersion blender to puree the soup until smooth. Taste, and season with add'l salt, pepper, and cayenne if needed.
Serve warm, with optional garnishes if desired. (Coconut milk, paprika or cayenne)
Serving Size: 6-8 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user LOWFAT13.
Set for Pressure cook on high and time for 8 minutes. When done, vent carefully to release steam and remove lid.
Stir in Coconut milk
Use an immersion blender to puree the soup until smooth. Taste, and season with add'l salt, pepper, and cayenne if needed.
Serve warm, with optional garnishes if desired. (Coconut milk, paprika or cayenne)
Serving Size: 6-8 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user LOWFAT13.
Nutritional Info Amount Per Serving
- Calories: 118.4
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 349.8 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.2 g
- Protein: 2.1 g
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