Instant Pot Butternut Squash Soup (Moderate Salicylates)

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.

Prep Time 10 min Cook Time 12 min Rest Time 5 min Total Time 27 mins Calories: 186

Description

These cashew butter cookies are a FAILSAFE take on the classic peanut butter cookie. And oh my wow, are they good. 

Ingredients

Instructions

  1. Preheat oven to 350F/180C. Line a baking sheet with a silicone liner or parchment paper and set aside.

  2. In a medium sized bowl beat shortening, cashew butter, and sugar until fluffy. 

  3. Add in egg and vanilla and beat again.

  4. Add milk and beat until smooth.

  5. Add in flour and baking powder and stir to combine. If using real butter, place in refrigerator for at least 30 minutes. If using shortening there is no need to chill the dough.

  6. Shape the dough into about 12 1-inch balls, and place onto your cookie sheet. Make sure to leave space between the cookies.

  7. Press each ball with a fork to flatten and create a crisscross pattern. 

  8. Place in the oven and bake for 10-12 minutes. Allow cookies to cool completely before serving. Store in an airtight container or freeze for later.

Nutrition Facts

Serving Size 1 cookie

Servings 12


Amount Per Serving
Calories 186
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 2.2g12%
Cholesterol 14mg5%
Sodium 6mg1%
Potassium 26mg1%
Total Carbohydrate 22g8%
Dietary Fiber 0.3g2%
Sugars 9.1g
Protein 3.3g7%

Calcium 13%
Vitamin D 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Here are instructions to make your own raw cashew butter. Make sure to source raw cashews, as roasted cashews are considered to be moderate salicylates. 

My favorite gluten free flour blend is still the all-purpose blend from Silvana’s Kitchen. You can find the recipe hereYou can find the recipe here

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This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate (depending on portion size). 

Keywords: cookies, cashew butter, raw cashews, low salicylate, vegetarian, dairy free, gluten free, soy free, dessert, cookies

Emily @ My Failsafe Life

Diving feet first into a FAILSAFE diet after years of struggling with digestive issues and feeling like crap.

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