Name: Pressure-Cooked Keto Butternut Squash Soup
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Butternut squash - peeled, seeded, and cut into large chunks - 4 pounds; Onion, diced - 1; Minced garlic - 1 teaspoon; Water - 4 cups; Chicken bouillon - 4 teaspoons; Sea salt - 2 teaspoons; Ground ginger - ½ teaspoon; Unsweetened coconut milk, or more as needed - 1 cup; Chopped parsley, or to taste - 2 tablespoons; Sriracha sauce, or to taste - 1 tablespoon

Pressure-Cooked Keto Butternut Squash Soup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooked Keto Butternut Squash Soup

1. Olive oil - 2 tablespoons

2. Butternut squash - peeled, seeded, and cut into large chunks - 4 pounds

3. Onion, diced - 1

4. Minced garlic - 1 teaspoon

5. Water - 4 cups

6. Chicken bouillon - 4 teaspoons

7. Sea salt - 2 teaspoons

8. Ground ginger - ½ teaspoon

9. Unsweetened coconut milk, or more as needed - 1 cup

10. Chopped parsley, or to taste - 2 tablespoons

11. Sriracha sauce, or to taste - 1 tablespoon

How to cook deliciously - Pressure-Cooked Keto Butternut Squash Soup

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) 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. Stage

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. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

4. Stage

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.