AIP Instant Pot Butternut Squash Soup
- Add all ingredients EXCEPT green onions and coconut milk to an Instant Pot pressure cooker.
- Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook.
- Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.
- Either use an immersion blender, or high speed blender to blend the soup until smooth. Stir in the coconut milk and serve topped with fresh green onion.
Calories: 183kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Sodium: 1244mg | Potassium: 663mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12023IU | Vitamin C: 42mg | Calcium: 101mg | Iron: 3mg
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