"Pressure cooker" Butternut Squash Soup

14 40 166
Ingredients Minutes Calories
Prep Cook Servings
30 min 10 min 4
"Pressure cooker" Butternut Squash Soup
Health Highlights

Ingredients


2 cup Butternut squash (peeled, seeded cubed)
2 cup Sweet potato (peeled, cubed)
3 cup Chicken broth (stock), low sodium
1 Sweet onion (small-medium, cubed)
1 piece, 1-inch Ginger root (peeled)
2 clove(s) Garlic (crushed)
2 tbsp Coconut oil
1 tsp Himalayan sea salt
1 1/2 tsp Curry powder
1/2 tsp Turmeric, ground
1 tsp Cinnamon
1/2 tsp Nutmeg, ground
1 tsp, leaves Tarragon, dried
1 tsp Parsley, fresh (for garnish (optional))

Instructions


Press sauté setting on cooker.
when heated add coconut oil, onion, ginger, garlic and salt.
sauté until onions are a bit soft.
add the rest of the ingredients.
Stir to mix.
Close the lid tightly and close the vent.
Press manual button and adjust time to 10 minutes.
Whem timer goes off, release pressure.
after its depressurized, open the lid carefully.
Use immersion blender to puree ingredients in the pot.
Note: If you do not have an immersion blender, transfer the soup to food processor or blender. Be careful, soup will be very HOT.
Serve immediately with garnish.

Nutrition Facts

Per Portion

Calories 166
Calories from fat 65
Calories from saturated fat 52
Total Fat 7.2 g
Saturated Fat 5.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.6 g
Cholesterol 0
Sodium 794 mg
Potassium 512 mg
Total Carbohydrate 24.5 g
Dietary Fiber 4.3 g
Sugars 5.2 g
Protein 2.9 g

Dietary servings

Per Portion


Vegetables 1.9

Energy sources


Pygal54%467.08629771387984205.7721516183856439%292.63347946105034203.194729337646557%361.1421761322014109.3002626668489454%39%7%CarbohydratesFatProtein

Meal Type(s)

Soup




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