Instant Pot Butternut Squash Soup Recipe

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Curated recipes for type 1 and type 2 diabetes – complete with nutritional values.

Instant Pot Butternut Squash Soup

Original recipe: gimmesomeoven.com

• 2 cups vegetable stock
• 4 cloves garlic, peeled and minced
• 1 carrot, peeled and diced
• 1 Granny Smith apple, cored and diced
• 1 medium (uncooked) butternut squash – peeled, seeded, and diced (*A medium-sized butternut squash should weigh around?3-4 pounds.)
• 1 sprig fresh sage
• 1 white onion, diced
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon freshly ground black pepper or more to taste
• 1/8 teaspoon cayenne, or more to taste
• pinch of ground cinnamon and nutmeg
• 1/2 cup canned (unsweetened) coconut milk
• optional garnishes: extra coconut milk and a sprinkle of smoked paprika (or cayenne pepper)

DIRECTIONS:

1. Add vegetable stock, garlic, carrot, apple, butternut squash sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker.  Toss to combine.  Close lid securely and set vent to “Sealing”.
2. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until the time reads 8 minutes.  Cook.  Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid.
3. Remove and discard the sage.  Stir in the coconut milk.
4. Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.
5. Serve warm, with optional garnishes if desired.

Nutrition Information Values:

Nutrition Facts (recipe makes 6 portions)

• Carbs: 13.7g
• Fiber: 1.3g
• Fat: 8g
• Protein: 1.6g

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