Thanksgiving

Instant Pot Butternut Squash Soup is for Soup.

Instant Pot Butternut Squash Soup takes 12 minutes to prepare.

Instant Pot Butternut Squash Soup takes 30 minutes to cook.

Instant Pot Butternut Squash Soup makes 7 servings.

The ingredients for Instant Pot Butternut Squash Soup are:

2 cup Stock, Imagine Organic Vegetable (by BOFERRIS)
4 clove Garlic, peeled and minced
1 carrot (7-1/2") Carrots, raw, peeled and diced
1 serving Granny smith apple - 1 med. apple, cored and diced
4 cup, cubes Butternut Squash, peeled, seeded and diced
1 tbsp Sage, ground
1 White Onion, raw, diced
1/4 tsp Pepper, black to taste
1/2 tsp Salt to taste
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1/2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) (unsweetened)

Here is how you make Instant Pot Butternut Squash Soup:

Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to Instant Pot Pressure cooker. Toss to combine, close lid securely and set vent to Sealing. Set for Pressure cook on high and time for 8 minutes. When done, vent carefully to release steam and remove lid.Stir in Coconut milkUse an immersion blender to puree the soup until smooth. Taste, and season with add'l salt, pepper, and cayenne if needed.Serve warm, with optional garnishes if desired. (Coconut milk, paprika or cayenne)Serving Size: 6-8 1 cup servingsNumber of Servings: 7Recipe submitted by SparkPeople user LOWFAT13.

The nutritional information for Instant Pot Butternut Squash Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 118.4

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 349.8 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 5.2 g
• Protein: 2.1 g

The dietary needs meet for Instant Pot Butternut Squash Soup is Vegetarian