Butternut squash soup is smooth, creamy, and so satisfying served on a chilly day. This soup is easily made in an instant pot and ready in just 30 minutes.
Ingredients For Instant Pot Butternut Squash Soup Recipe
2 tablespoon Olive oil
1 Medium Yellow Onion
3 ounce Celery
3 Large garlic cloves smashed
24 ounce Butternut squash peeled, seeded, and chopped
10 ounce Golden potatoes
1 teaspoon Sage
Salt
3 cup Chicken stock just enough to barely cover the veggies
0.25 cup Heavy whipping cream
Nutrition value
472
calories per serving
30 g Fat23 g Protein24 g Carbs5 g FiberOther
Current Totals
30 g Fat
23 g Protein
24 g Carbs
5 g Fiber
MacroNutrients
Carbs
24 g
Protein
23 g
Fiber
5 g
Fats
Fat
30 g
Vitamins & Minerals
Calcium
102 mg
Iron
4 mg
Vitamin A
407 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
50 mcg
Vitamin B12
0 mcg
Vitamin C
32 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
83 mg
Manganese
2 mg
Phosphorus
269 mg
Selenium
24 mcg
Zinc
2 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
