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INSTANT POT® KETO BUTTERNUT SQUASH SOUP
Dairy-Free, Gluten-Free, Keto-Friendly
Serves about 7 people
INGREDIENTS
6 butternut squashes, cut and seeded
1/4 cup bone broth
6 cans coconut milk
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
*Add your favorite spices, herbs, and vegetables
INSTANT POT® RECIPE
1. Pour all ingredients into the inner pot of the Instant Pot®.
2. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot® to 5 minutes on high pressure, and let cook.
3. Once cooked, let the pressure naturally disperse from the Instant Pot® for about 10 minutes, then carefully switch the pressure release to Venting.
4. Open the Instant Pot®, serve, and enjoy!
TRADITIONAL RECIPE
1. Cook the squashes on a baking sheet in the oven, for 45 minutes, at 350°F.
2. Take the flesh out of the cooled squash, and place in a blender in batches, along with the bone broth, and coconut milk. Blend until desired consistency, then add in nutmeg and cinnamon, blending lightly.
3. Serve, and enjoy!
BUTTERNUT SQUASH SOUP
- 6 butternut squashes (cut and seeded)
- 1/4 cup bone broth
- 6 cans coconut milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Add your favorite spices, herbs, and vegetables
- Cook the squashes on a baking sheet in the oven, for 45 minutes, at 350°F.
- Take the flesh out of the cooled squash, and place in a blender in batches, along with the bone broth, and coconut milk. Blend until desired consistency, then add in nutmeg and cinnamon, blending lightly.