Food Faith Fitness · by Taylor Kiser★ 5.0 (7)
Instant-Pot Butternut Squash Soup
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 4%
CARBS 17G54% OF CAL
4G FIBER0G ADDED8G INTRINSIC6G OTHER8G TOTAL SUGAR
FAT 7G49% OF CAL
5G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, warming butternut squash soup made in the Instant Pot with warming spices and coconut milk. It's vegan, gluten-free, and ready in just 20 minutes.
mainamericansoup🥘 pressure cooker🌀 blenderdairy freegluten freepaleoveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 teaspoons olive oil
- 1/2 cup onion (roughly chopped)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fresh ginger (minced)
- 1 teaspoon salt
- 1 large apple (cubed )
- 3 heaping cups butternut squash, peeled, seeded and cubed
- 2 cups vegetable broth (not reduced sodium)
- 1/2 cup light canned coconut milk
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 4%
CARBS 17G54% OF CAL
4G FIBER0G ADDED8G INTRINSIC6G OTHER8G TOTAL SUGAR
FAT 7G49% OF CAL
5G 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
- 5m
- Cook
- 15m
- Sodium
- 731mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 412mg
- Calcium
- 38mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 731MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.