Butternut squash soup is a perfect soup for dinners and all those days when you want to make a quick meal. You can also keep it in the fridge and heat it before serving. Serve it with avocado salad for a delicious meal.
Yield: 6 servings
Time taken: 20-25 min
1 small white onion, diced
2 garlic cloves, smashed
3 celery stalks, chopped
1 large carrot, chopped
1/2 large butternut squash, cubed
2 bay leaves
1 tsp dried oregano
1/4 tsp dried thyme
1/2 tsp cumin
1/4 tsp ground sage
1/2 tsp pink Himalayan salt
3 cups bone broth
2 tbsp-1/4 cup coconut oil
2-3 tbsp grass fed collagen
Fresh chopped herbs, cracked pepper, pumpkin seeds for garnish
Start the instant pot and press the “sauté” button.
Add the veggies to the pot. Once the veggies become soft, add 1/2 tsp unrefined salt.
Add garlic in the veggies and cook for about 2 minutes.
Add spices and bay leaves. Combine well.
Add the broth and stir well.
Stop the sauté button by pressing the “cancel” button.
Put the lid on your instant pot and lock it.
Turn the steam release to “sealing”.
Now, press the manual button and set the cooking time for 10 minutes.
Once the soup is ready, you will hear a beep. The cooking mode will be changed to “Keep warm”.
After 10 minutes, press “cancel”.
Set the steam handle on “venting”.
Once the pressure has been released, open the instant pot.
Use an immersion blender to process the soup.
Pour the soup into bowls and garnish it with chopped herbs.
Nutritional information (per serving): 118 Cal, 5.2 g total fat (3.9 g sat. fat), 0 mg chol., 145 mg sodium, 5.8 g carb., 1.2 g fiber, 12.6 g protein.