10 Minute Instant Pot Butternut Squash Soup
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!
5 minutes
10 minutes
Difficulty:
Easy
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 |
| Calculated per serving. | |
by healthymess
Serves: 4
Ingredients
- 1 whole1 whole1 whole Butternut Squash, chopped into 1-2 inch chunks
- 2 cups2 cups2 cups Chicken Broth
- 2 tsp2 tsp2 tsp Ginger Root, minced
- 2 tsp2 tsp2 tsp Garlic, grated
- 2 tsp2 tsp2 tsp Turmeric, grated
- 0.5 tsp0.5 tsp0.5 tsp Redmond Real Salt, (or your favorite high quality salt)
- 0.5 tsp0.5 tsp0.5 tsp Ceylon Cinnamon
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
Process
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!
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.