Kristine's Kitchen · by Kristine Rosenblatt★ 4.9 (38)
Instant Pot Butternut Squash Soup
NUTRITION · PER SERVING55M COOK
CAL 8%·PRO 8%
CARBS 29G71% OF CAL
5G FIBER7G SUGAR16G OTHER
FAT 6G31% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth and creamy butternut squash soup made in an Instant Pot without any cream, relying instead on blended vegetables for richness. It has warm fall spices like cinnamon and nutmeg. Serve it as a cozy lunch or light dinner.
mainamericansoup🌀 blender🥘 pressure cookergluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 cup chopped sweet yellow onion
- 2 cloves garlic (minced)
- 3 cups low sodium vegetable broth
- 1 large carrot (sliced into ½-inch pieces)
- 1 large (about 3 pound) butternut squash (peeled, seeded and chopped into 1-inch pieces (8 cups chopped))
- 2 tablespoons butter
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
At a glance
PER SERVING · TIME 55M
CAL 8%·PRO 8%
CARBS 29G71% OF CAL
5G FIBER7G SUGAR16G OTHER
FAT 6G31% OF CAL
1G SAT5G 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
- 20m
- Cook
- 10m
- Sodium
- 170mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 833mg
- Calcium
- 71mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.