Choosing Chia · by Jess★ 5.0
Instant Pot Butternut Squash Soup
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 4%
CARBS 20G81% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER5G TOTAL SUGAR
FAT 3G23% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, velvety butternut squash soup flavored with sage and nutmeg, made quickly in a pressure cooker. A cozy, plant-based main or starter for fall and winter meals.
mainamericansoup🥘 pressure cooker🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 medium butternut squash, peel and cut into cubes
- 1/4 tsp ground nutmeg
- 1 sprig of fresh sage
- 1 litre vegetable broth (I use l0w-sodium)
- salt & pepper to taste
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 4%
CARBS 20G81% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER5G TOTAL SUGAR
FAT 3G23% 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
- 10m
- Cook
- 10m
- Sodium
- 210mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 564mg
- Calcium
- 45mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.