365 Days of Slow Cooking · by Karen★ 4.8
Instant Pot Vegan Butternut Squash Soup
NUTRITION · PER SERVING23M COOK
CAL 10%·PRO 6%
CARBS 23G48% OF CAL
5G FIBER9G OTHER9G TOTAL SUGAR
FAT 12G55% OF CAL
10G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick, creamy fall soup of roasted butternut squash with sage and coconut milk. Serves well with crusty bread or croutons.
mainsoup🌀 blender🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on 365 Days of Slow Cooking →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 medium butternut squash
- 1 medium onion, diced
- 1/2 lb carrots, peeled and cut into chunks
- 1 granny smith apple, peeled and sliced
- 2 (14 oz) cans vegetable broth
- 1 bay leaf
- 1 1/4 tsp salt
- 1 tsp pepper
- 1/4 tsp dried ground sage
- 1 (13.5 oz) can coconut milk
- Salt and pepper to taste
At a glance
PER SERVING · TIME 23M
CAL 10%·PRO 6%
CARBS 23G48% OF CAL
5G FIBER9G OTHER9G TOTAL SUGAR
FAT 12G55% 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
- 8m
- Sodium
- 782mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 638mg
- Calcium
- 51mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 782MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.