
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
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!