By gimmesomeoven.com
Instant Pot Butternut Squash Soup
Instructions
Prep:12minCook:30min
This delicious Instant Pot Butternut Squash Soup recipe is quick and easy to make in the pressure cooker, it's naturally gluten-free and vegan, and it's SO comforting and delicious! Feel free to add in more cayenne if you would like an extra kick.
Updated at: Thu, 21 Nov 2024 11:51:52 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
11
Moderate
Nutrition per serving
Calories134.2 kcal (7%)
Total Fat6.3 g (9%)
Carbs20 g (8%)
Sugars6.5 g (7%)
Protein2.3 g (5%)
Sodium444.2 mg (22%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 cupsvegetable stock
4cloves garlic
peeled and minced
1carrot
peeled and diced
1granny smith apple
cored and diced
1butternut squash
medium, uncooked, peeled, seeded and diced
1 sprigfresh sage
1white onion
diced
½ teaspoonsalt
or more to taste
¼ teaspoonblack pepper
freshly-ground, or more to taste
⅛ teaspooncayenne
or more to taste
ground cinnamon
nutmeg
½ cupcanned unsweetened coconut milk
coconut milk
optional garnishes
smoked paprika
or cayenne pepper
Instructions
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Notes
46 liked
2 disliked
Delicious
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Easy
Makes leftovers
One-dish
