10 Minute Instant Pot Butternut Squash Soup (Edit recipe)

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I love this Butternut Squash soup so much! It is very rich in flavor and somewhat spicy while also jam packed with anti-inflammatory benefits! It is amazing on its own or as a base topped with my Jamaican Jerk Ground Beef + herbs. The BEST part is how quick it is to throw together while you do everything else you need to do in life. Options are endless for this one, friend, and I can't wait to hear how you like it!

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

8

Serves: 4

Ingredients

1 whole Butternut Squash, chopped into 1-2 inch chunks
2 cups Chicken Broth
2 tsp Ginger Root, minced
2 tsp Garlic, grated
2 tsp Turmeric, grated
0.5 tsp Redmond Real Salt, (or your favorite high quality salt)
0.5 tsp Ceylon Cinnamon
0.25 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients to your Instant Pot and stir to combine.
Seal the lid and set to Manual for 10 minutes.
When the timer is up, instant release pressure.
Use a blender to smooth the soup and voila! It's done!

Notes

This recipe will make 5 cups of soup. You can easily double the recipe to make more for a larger crowd or to freeze for future days!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	229
Fat:	0 g
Carbohydrates:	1 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	374 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.