Sweet Peas and Saffron · by Annie Holmes★ 5.0 (5)
Instant Pot Butternut Squash Soup
NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 35%
CARBS 67G62% OF CAL
10G FIBER35G OTHER23G TOTAL SUGAR
FAT 13G27% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, nutty butternut squash soup made quick in a pressure cooker with sage and a hint of maple. Silky and warming, even better as leftovers the next day.
mainamericansoup🌀 blender🥘 pressure cookergluten free
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 tablespoon olive oil
- 1 onion (diced)
- 3 carrots (peeled and sliced)
- 9 cups butternut squash (peeled, seeds scooped out and cut into 3/4 inch cubes; see note 1)
- 4 cups chicken stock (or vegetable stock)
- 1 tablespoon maple syrup (optional)
- 1 1/2 teaspoons salt
- 1 teaspoon dried sage leaves (or 1/2 teaspoon ground sage)
- 1 1/2 cup milk (note 2)
At a glance
PER SERVING · TIME 60M
CAL 22%·PRO 35%
CARBS 67G62% OF CAL
10G FIBER35G OTHER23G TOTAL SUGAR
FAT 13G27% OF CAL
4G SAT9G 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
- 1694mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1836mg
- Calcium
- 274mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1694MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.