Fit Foodie Finds · by Lee Funke★ 4.8 (16)
Instant Pot Butternut Squash Soup
NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 5%
CARBS 19G65% OF CAL
4G FIBER0G ADDED5G INTRINSIC11G OTHER5G TOTAL SUGAR
FAT 5G37% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy butternut squash soup made pressure-cooked and blended, with cinnamon and apple cider vinegar for complexity. A satisfying vegetarian main that's elegant enough for company.
mainamericansoup🌀 blender🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 4 cloves garlic (peeled and smashed)
- 1 large butternut squash
- 2 cups vegetable broth
- 1/2 teaspoon salt (or more, to taste)
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon apple cider vinegar
At a glance
PER SERVING · TIME 30M
CAL 6%·PRO 5%
CARBS 19G65% OF CAL
4G FIBER0G ADDED5G INTRINSIC11G OTHER5G TOTAL SUGAR
FAT 5G37% OF CAL
1G SAT4G 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
- 10m
- Cook
- 20m
- Sodium
- 413mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 554mg
- Calcium
- 41mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 413MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.