The Clean Eating Couple · by Liz Marino
Instant Pot Healthy Recipes: Butternut Squash Soup
NUTRITION · PER SERVING27M COOK
CAL 10%·PRO 7%
CARBS 24G50% OF CAL
5G FIBER0G ADDED8G INTRINSIC11G OTHER8G TOTAL SUGAR
FAT 11G53% OF CAL
10G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy butternut squash soup made in an Instant Pot with ginger, pear, and coconut milk. Sweet and warming, ready quickly with minimal effort.
mainamericansoup🌀 blender🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on The Clean Eating Couple →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups butternut squash cubes (1 2.5 lb butternut squash)
- ¾ cup celery (chopped)
- 1 cup carrots (peeled and cut into about ¼ inch rounds)
- ½ cup shallots (diced (2 shallots))
- 4 cloves garlic (mixnced)
- 1 tablespoon fresh ginger (peeled & grated)
- 5 large sage leaves (minced)
- 6 sprigs of fresh thyme
- ½ cup Anjou pear (cored and diced (1 pear))
- 3 cups vegetable broth (low or no salt)
- 1 1/2 cups full-fat coconut milk (or milk of choice)
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon cardamom
- 2 tablespoons coconut sugar (optional)
At a glance
PER SERVING · TIME 27M
CAL 10%·PRO 7%
CARBS 24G50% OF CAL
5G FIBER0G ADDED8G INTRINSIC11G OTHER8G TOTAL SUGAR
FAT 11G53% OF CAL
10G 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
- 12m
- Sodium
- 347mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 723mg
- Calcium
- 57mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 347MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.