By Crystal Ludwig
Instant Pot Belly Soothing Butternut Squash Soup
Updated at: Thu, 17 Aug 2023 13:10:46 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories176.2 kcal (9%)
Total Fat3.7 g (5%)
Carbs24.9 g (10%)
Sugars7.2 g (8%)
Protein13.9 g (28%)
Sodium569.5 mg (28%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupsbutternut squash
peeled and cut in cubes
4carrots
peeled and roughly chopped
2parsnips
peeled and roughly chopped
1onion
peeled and cut in quarters
3garlic cloves
crushed
1 tsppaprika
2 tspchili powder
1 tspturmeric powder
1 tspcumin powder
½ tspsea salt
4 cupsbone broth
or low sodium vegetable broth
0.5 inchginger
chunk, peeled and grated
1 tspcoconut oil
parsley
pumpkin seeds
1 TbspGreek yogurt
or coconut cream, to garnish
Instructions
Step 1
Set 6-qt Instant Pot to the saute setting on high and add a small amount of oil.
Step 2
Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
Step 3
Stir in garlic and ginger until fragrant, about 1 minute.
Step 4
Stir in butternut squash, carrots, parsnips, seasoning, stock, and coconut oil.
Step 5
Select manual setting; adjust pressure to high, and set time for 12 minutes.
Step 6
When finished cooking, quick-release pressure according to manufacturer's directions.
Step 7
Puree with an immersion blender until desired consistency is reached; season with pepper, to taste.
Step 8
Serve immediately and garnish with pumpkin seeds, parsley, or coconut cream if you would like.
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