Instant Pot® Keto Butternut Squash Soup

Casey Thaler, NASM-CPT, FNS Recipes
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INSTANT POT® KETO BUTTERNUT SQUASH SOUP

Serves about 4 people

INGREDIENTS
2 tablespoons coconut oil
1 large butternut squash
1 teaspoon paprika
1 tablespoon dried basil1 tablespoon turmeric
1/2 teaspoon cinnamon
1 quart bone broth
*Add your favorite vegetables, herbs and spices

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. Cut squash into chunks. Melt the coconut oil in a large pot. Add squash and bone broth, and simmer for about 20 minutes.

2. Remove squash from pot and puree in blender. Once blended, place back in pot, and season with paprika, basil, turmeric and cinnamon.

3. Serve and enjoy!

BUTTERNUT SQUASH SOUP

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Servings 4 people

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 large butternut squash
  • 1 teaspoon paprika
  • 1 tablespoon dried basil
  • 1 tablespoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 quart bone broth
  • *Add your favorite vegetables, herbs and spices

Instructions
 

  • Cut squash into chunks. Melt the coconut oil in a large pot. Add squash and bone broth, and simmer for about 20 minutes.
  • Remove squash from pot and puree in blender. Once blended, place back in pot, and season with paprika, basil, turmeric and cinnamon.
  • Serve and enjoy!
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