The Forked Spoon · by Jessica Randhawa★ 4.9 (25)
Instant Pot Butternut Squash Soup
NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 6%
CARBS 25G80% OF CAL
5G FIBER0G ADDED7G INTRINSIC13G OTHER7G TOTAL SUGAR
FAT 3G20% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy butternut squash soup made in an Instant Pot with ginger, garlic, and vegetables. Naturally vegan and gluten-free, it is a comforting fall and winter main.
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View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 large yellow onion (peeled and roughly chopped)
- 3 stalks celery (roughly chopped)
- 3 large carrots (roughly chopped)
- 1 small sweet potato ((or russet potato))
- 4 cloves garlic (peeled and smashed)
- 1 (1-inch) piece fresh ginger (peeled and roughly chopped)
- 3 cup vegetable broth (or water) (plus more as needed)
- 1 medium to large butternut squash (peeled, seeded and chopped into 1-inch cubes)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- optional garnishes
At a glance
PER SERVING · TIME 45M
CAL 6%·PRO 6%
CARBS 25G80% OF CAL
5G FIBER0G ADDED7G INTRINSIC13G OTHER7G TOTAL SUGAR
FAT 3G20% OF CAL
0G 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
- 30m
- Sodium
- 741mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 742mg
- Calcium
- 57mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 741MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.