If you’re able to tolerate moderate salicylates, this Instant Pot Butternut Squash Soup is for you! It’s rich and creamy (without dairy!) and is an absolute delight. Enjoy some now or freeze it for later, this is definitely a great one to have on hand for when a soup craving strikes.
I’ve been working on liberalizing my diet, trying to see where my limits are when it comes to salicylates, amines (I can tolerate glutamates just fine). So I’ve been trying to add in more ingredients that fall into the moderate category for salicylates and amines. Two of my favorites that I’ve been missing the flavor (and color) of are butternut squash and apples.
Back in the day, pre-FAILSAFE, I used to make an love a dairy-free butternut squash soup that had apples in it for a little extra sweetness. It was a favorite soup and a nice change of pace from chicken noodle and vegetable soup. Especially when I was actively avoiding nightshades (and all tomato based soups and chilis).
I have also been wanting to try out more recipes in the Instant Pot (affiliate link). I love making chicken in it (shredded and whole) but haven’t been all that great about putting it to use for other kinds of meals. So I thought it would be fun to make an Instant Pot butternut squash soup and kill two birds with one stone.
I have to say this was super easy to do and made for a really flavorful and delicious soup. Highly recommend giving it a go if you can tolerate moderate salicylates (the amines and glutamates are still low) or are testing your limits when it comes to salicylates.
Instant Pot Butternut Squash Soup
If you’re able to tolerate moderate salicylates, this Instant Pot Butternut Squash Soup is for you! It’s rich and creamy and an absolute delight. Enjoy some now or freeze it for later, this is definitely a great one to have on hand for when a soup craving strikes.
Turn InstantPot to the sauté setting and add in leeks and oil. Sauté for 3-5 minutes or until leeks are bright green and fragrant.
Add in garlic, apple, and butternut squash. Sauté for another 3-5 minutes before turning the InstantPot off.
Pour in broth and add 1/2 tsp salt to the pot and then turn to pressure cook. Set timer for 15 minutes and cover with lid. Once the cook time is over, use the quick valve to release the pressure.
Using an immersion (stick) blender, puree the soup until uniformly smooth. Serve hot!
- Amount Per Serving
- Calories 111kcal
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 0.4g2%
- Sodium 583mg25%
- Potassium 500mg15%
- Total Carbohydrate 18.8g7%
- Dietary Fiber 3.1g13%
- Sugars 6.9g
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe is gluten free, dairy free, nightshade free, soy free, corn free, egg free, vegetarian, and vegan.