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.
Instant Pot Butternut Squash Soup
Description
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.
Ingredients
Instructions
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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.
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Add in garlic, apple, and butternut squash. Sauté for another 3-5 minutes before turning the InstantPot off.
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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.
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Using an immersion (stick) blender, puree the soup until uniformly smooth. Serve hot!
Servings 6
- 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%
- Calcium 5 mg
- Iron 8 mg
* 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
Salicylates: MODERATE
Amines: LOW
Glutamate: LOW
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This recipe is gluten free, dairy free, nightshade free, soy free, corn free, egg free, vegetarian, and vegan.