Fit Mitten Kitchen · by Ashley★ 5.0 (15)
Instant Pot Butternut Squash Soup
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 8%
CARBS 37G71% OF CAL
7G FIBER13G SUGAR17G OTHER
FAT 8G33% OF CAL
6G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, spiced butternut squash soup made in the pressure cooker with warm fall flavors. Wholesome and comforting, ready in 30 minutes.
mainamericansoup🌀 blender🥘 pressure cooker🍲 stockpotdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 medium butternut squash (weighed at about 3.5lbs)
- 1/2 tablespoon cooking oil (avocado, olive oil, etc.)
- 1 small yellow onion (diced)
- 1 large clove garlic (minced)
- 1 medium apple* (chopped (I used Honey Crisp))
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- 2 cups vegetable broth
- 3/4 cup canned coconut milk (I like full-fat best here)
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 8%
CARBS 37G71% OF CAL
7G FIBER13G SUGAR17G OTHER
FAT 8G33% OF CAL
6G SAT2G 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
- 222mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1032mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.