Instant Pot Butternut Squash Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky butternut squash soup made creamy with cashews and ready in under 30 minutes using an Instant Pot. Naturally dairy-free and gluten-free, it's perfect for autumn meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1-2 tablespoons olive oil or water for oil free
- 1 small sweet onion, diced
- 3 cloves garlic, minced or pressed
- 1 large butternut squash, about 3 pounds, peeled and cut into cubes
- 1/8 teaspoon nutmeg (freshly grated if possible)
- 2-3 cups vegetable broth
- salt, to taste
- 1 cup Cashew Cream (OR 1 cup full fat coconut milk)
At a glance
PER SERVING · TIME 30M
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
- 1059mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1244mg
- Calcium
- 95mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1059MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.