Instant Pot® Keto Squash Soup

Casey Thaler, NASM-CPT, FNS Recipes
Squash Soup

INSTANT POT® KETO SQUASH SOUP

Dairy-Free, Gluten-Free, Keto-Friendly

Serves about 14 people

INGREDIENTS
6 pounds squash, seeded, cut, and cooked
6 cups bone broth
1/2 teaspoon basil
4 tablespoons grass-fed butter
1 pinch ginger
1 pinch cilantro
*Add your favorite spices, herbs, and vegetables

INSTANT POT® RECIPE
1. Pour all ingredients into the inner pot of the Instant Pot®. Depending on the size of your Instant Pot®, you may need to halve the ingredients.

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. Remove flesh from cooked squash, and add along with all other ingredients to a large pot, over low to medium heat.

2. Cook for 20 minutes. Then ladle soup into blender in small batches, blending until smooth.

3. Serve, and enjoy!

Squash Soup
Print Recipe

SQUASH SOUP

Servings: 14

Ingredients

  • 6 pounds squash seeded, cut, and cooked
  • 6 cups bone broth
  • 1/2 teaspoon basil
  • 4 tablespoons grass-fed butter
  • 1 pinch ginger
  • 1 pinch cilantro
  • Add your favorite spices, herbs, and vegetables

Instructions

  • Remove flesh from cooked squash, and add along with all other ingredients to a large pot, over low to medium heat.
  • Cook for 20 minutes. Then ladle soup into blender in small batches, blending until smooth.
  • Serve, and enjoy!
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