Salt & Lavender · by Natasha★ 5.0 (7)
Instant Pot Butternut Squash Soup
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 13%
CARBS 43G64% OF CAL
8G FIBER0G ADDED9G INTRINSIC26G OTHER9G TOTAL SUGAR
FAT 11G36% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky, aromatic butternut squash soup enriched with coconut milk and warm spices like cinnamon and nutmeg. Naturally vegetarian and satisfying as a complete meal.
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View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 pounds butternut squash (peeled, seeded, & cut into pieces)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 large carrot (peeled & sliced)
- 1 large Russet potato (peeled & diced)
- 3 cups chicken or veggie broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt & pepper (to taste)
- 1 (5.4 ounce) can coconut milk ((I used full fat))
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 13%
CARBS 43G64% OF CAL
8G FIBER0G ADDED9G INTRINSIC26G OTHER9G TOTAL SUGAR
FAT 11G36% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 604mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1289mg
- Calcium
- 89mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 604MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.