This Instant Pot butternut squash soup is so easy to whip up using a pressure cooker, you’ll never use the stovetop again. This recipe will become your go-to!
Ingredients For Instant Pot Butternut Squash Soup Recipe
1 Large shallot
1 Medium Butternut Squash
1 Small russet potato
2 Medium Carrots
1 Medium apple
4 tablespoon Butter or coconut oil, divided
2 tablespoon Dried Sage
0.25 teaspoon Cinnamon
0.5 teaspoon Garlic powder
1 tablespoon Smoked paprika
1 teaspoon Kosher salt
Nutrition value
131
calories per serving
2 g Fat3 g Protein27 g Carbs10 g FiberOther
Current Totals
2 g Fat
3 g Protein
27 g Carbs
10 g Fiber
MacroNutrients
Carbs
27 g
Protein
3 g
Fiber
10 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
161 mg
Iron
3 mg
Vitamin A
3151 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
41 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
58 mg
Manganese
1 mg
Phosphorus
59 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
