Pressure-Cooked Keto Butternut Squash Soup Recipe

Name: Pressure-Cooked Keto Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 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

Servings: persons

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
1/2 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

1
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
2
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.
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4
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.

3379

kcal

Calories

377

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 pounds butternut squash - peeled, seeded, and cut into large chunks, 1 onion, diced, 1 teaspoon minced garlic, and more.

Yes, Pressure-Cooked Keto Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure-Cooked Keto Butternut Squash Soup

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