Instant Pot® Keto Squash Soup

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

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!