Creamy Butternut Squash Soup
When you get covid, you make soup… right? Well, my son and I crave our favorite creamy low carb veggies soup whenever we are sick so I started off with a big batch of that. But when you don’t feel like eating much more than soup you have to change it up. So I made this yummy creamy butternut squash soup in my instant pot. It was so simple and soothing I had to share it all with you.
Here is how I made it.
Ingredients:
*3 10 ounce frozen bags of butternut squash
*1/2 cup of full fat coconut milk (use the creamy part from the top of the can)
*1 cup beef bone broth (you can buys store bought but I use homemade and it’s amazing)
*1 tsp sea salt plus more to taste. We buy our Redmonds Real Sea Salt from Thrive Market.
*1/4 tsp powder ginger
*1/2 tsp garlic powder (you could also use a clover of minced fresh garlic, I just didn’t have any on hand)
Directions:
- Put all your ingredients in the instant pot and set it to high pressure for 15 minutes.
- Let it cook the full duration including the 15 minutes it takes to naturally depressurize (so this should take about an hour from start to finish to cook completely)
- Once your instant pot has naturally released pressure, carefully remover the lid.
- Use an immersion blender to blend your soup until creamy.
- Dish up and enjoy. I like to sprinkle a little more sea salt if needed but usually it’s perfect.
I hope you love this soup as much as we do. It’s my favorite on cold winter days. But I’ll make it in the summer if I’m not feeling well. The broth is a great anti inflammatory and wonderful immune boost when you are sick.
And we are all feeling lots better. Hope you all are staying well!
Feel free to comment below with your favorite soups!
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