Diethood · by Katerina Petrovska★ 5.0 (8)
Instant Pot Butternut Squash Soup
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 9%
CARBS 25G40% OF CAL
7G FIBER0G ADDED8G INTRINSIC11G OTHER8G TOTAL SUGAR
FAT 18G63% OF CAL
14G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy butternut squash soup infused with curry, cumin, and coconut milk, finished with cilantro. Warming and subtly spiced, it works as a light lunch or dinner starter.
mainindiansoup🥘 pressure cooker🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 2 shallots (diced)
- 1½ teaspoons salt
- 2 cloves garlic (minced)
- 2½ pounds butternut squash (pealed, seeded, and cubed)
- 1½ tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground black pepper
- 15 ounces canned coconut milk
- 1 cup vegetable broth or water
- ¼ cup toasted pepitas (for garnish, optional)
- fresh cilantro (for garnish, optional)
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 9%
CARBS 25G40% OF CAL
7G FIBER0G ADDED8G INTRINSIC11G OTHER8G TOTAL SUGAR
FAT 18G63% OF CAL
14G SAT4G 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
- 10m
- Cook
- 35m
- Sodium
- 703mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 851mg
- Calcium
- 72mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 703MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.