INSTANT POT® KETO BUTTERNUT SQUASH SOUP
Dairy-Free, Gluten-Free, Keto-Friendly
Serves about 7 people
INGREDIENTS
6 butternut squashes, cut and seeded
1/4 cup bone broth
6 cans coconut milk
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
*Add your favorite spices, herbs, and vegetables
INSTANT POT® RECIPE
1. Pour all ingredients into the inner pot of the Instant Pot®.
2. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot® to 5 minutes on high pressure, and let cook.
3. Once cooked, let the pressure naturally disperse from the Instant Pot® for about 10 minutes, then carefully switch the pressure release to Venting.
4. Open the Instant Pot®, serve, and enjoy!
TRADITIONAL RECIPE
1. Cook the squashes on a baking sheet in the oven, for 45 minutes, at 350°F.
2. Take the flesh out of the cooled squash, and place in a blender in batches, along with the bone broth, and coconut milk. Blend until desired consistency, then add in nutmeg and cinnamon, blending lightly.
3. Serve, and enjoy!
Table of Contents
BUTTERNUT SQUASH SOUP
Ingredients
- 6 butternut squashes cut and seeded
- 1/4 cup bone broth
- 6 cans coconut milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Add your favorite spices, herbs, and vegetables
Instructions
- Cook the squashes on a baking sheet in the oven, for 45 minutes, at 350°F.
- Take the flesh out of the cooled squash, and place in a blender in batches, along with the bone broth, and coconut milk. Blend until desired consistency, then add in nutmeg and cinnamon, blending lightly.