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Healthy Butternut Squash Soup

How to Make Heart Healthy Butternut Squash Soup in an Instant

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Ingredients

For the spicy pumpkin seeds: 

Instructions

  1. Preheat the oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. In a bowl place the pumpkin seeds, cayenne pepper, cumin, salt and olive oil and toss to combine.  Spread on the prepared baking sheet.
  4. Roast for 5- 10 minutes or until golden brown.
  5. Remove the seeds from the oven and set aside. 
  6. To make the soup, press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  7. Add the olive oil.
  8. Add the onion and cook for 2-3 minutes.
  9. Add the garlic and cook for 30 seconds.
  10. Add the butternut squash, cumin, coriander, bone broth and water.
  11. Close and seal the Instant pot.
  12. Turn the venting knob to SEALING and press PRESSURE COOK button.
  13. Adjust the timer to 5 minutes.
  14. When finished cooking, quick-release pressure according to manufacturer’s directions.
  15. Using an immersion blender or food processor or blender, puree the soup until smooth.
  16. Season to taste with salt and black pepper.
  17. Serve, garnished with spicy pumpkin seeds.

Nutrition

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