Name: Pressure-Cooked Keto Butternut Squash Soup
Prep time: 25 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 tablespoons olive oil; 4 pounds butternut squash - peeled, seeded, and cut into large chunks; 1 onion, diced; 1 teaspoon minced garlic; 4 cups water; 4 teaspoons chicken bouillon; 2 teaspoons sea salt; 0.5 teaspoon ground ginger; 1 cup unsweetened coconut milk, or more as needed; 2 tablespoons chopped parsley, or to taste; 1 tablespoon sriracha sauce, or to taste

Pressure-Cooked Keto Butternut Squash Soup

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This is a surprise favorite of anyone who tries the soup. The sauteeing of veggies in the beginning brings out a rich flavor. My kids actually get excited when I make this! It keeps well for up to a week.

Prep Time:

25 mins

Cook Time:

25 mins

Additional Time:

5 mins

Total Time:

55 mins

Servings:

Yield:

8 servings

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Ingredients

2 tablespoons olive oil
4 pounds butternut squash - peeled, seeded, and cut into large chunks
1 onion, diced
1 teaspoon minced garlic
4 cups water
4 teaspoons chicken bouillon
2 teaspoons sea salt
½ teaspoon ground ginger
1 cup unsweetened coconut milk, or more as needed
2 tablespoons chopped parsley, or to taste
1 tablespoon sriracha sauce, or to taste

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add 1/2 of the butternut squash, onion, and garlic; cook and stir until starting to brown, 5 to 10 minutes.
Add remaining squash, water, chicken bouillon, salt, and ginger. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Strain off 1/2 of the cooking liquid. Blend soup with an immersion blender until smooth. Add enough coconut milk to reach the desired consistency and color. Garnish with parsley and drops of sriracha sauce.

Cook's Notes:

Replace water and chicken bouillon with 4 cups chicken broth, if desired.

This also freezes well. Just leave out the milk until reheating.

Nutrition Facts (per serving)

195	Calories
10g	Fat
29g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 195
% Daily Value *
Total Fat 10g	12%
Saturated Fat 6g	30%
Sodium 553mg	24%
Total Carbohydrate 29g	11%
Dietary Fiber 5g	19%
Total Sugars 6g
Protein 3g
Vitamin C 51mg	253%
Calcium 123mg	9%
Iron 8mg	44%
Potassium 894mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.