Pressure Cooked Keto Butternut Squash Soup Recipes

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PRESSURE COOKER BUTTERNUT SQUASH SOUP



Pressure Cooker Butternut Squash Soup image

An easy and quick recipe to make butternut squash soup using a pressure cooker.

Provided by figgie4ever

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
1 large onion, coarsely chopped
1 (3 pound) butternut squash - peeled, seeded, and cubed
4 cups vegetable broth, or more to taste
2 sweet potatoes, peeled and cubed
3 apples, peeled and cubed
3 large cloves garlic, crushed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon ground cumin, or to taste
¼ teaspoon ground ginger, or to taste
1 teaspoon salt
1 pint half-and-half
1 tablespoon plain yogurt, or to taste

Steps:

  • Heat olive oil in a pressure cooker over medium-high heat. Saute onion until translucent but not browned, about 5 minutes. Add squash, broth, sweet potatoes, apples, garlic, cinnamon, nutmeg, black pepper, cumin, ginger, and salt.
  • Close and lock the lid. Bring to high pressure according to manufacturer's instructions, 10 to 15 minutes. Reduce heat to medium-low; cook until squash and sweet potatoes are fork-tender, about 15 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove lid. Liquefy soup using an immersion blender. Stir in half-and-half. Serve with a dollop of yogurt on top.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 49.6 g, Cholesterol 26 mg, Fat 12.1 g, Fiber 7.8 g, Protein 6 g, SaturatedFat 5.6 g, Sodium 598.4 mg, Sugar 14.7 g

PRESSURE-COOKED KETO BUTTERNUT SQUASH SOUP



Pressure-Cooked Keto Butternut Squash Soup image

This is a surprise favorite of anyone who tries the soup. The sauteeing of veggies in the beginning brings out a rich flavor. My kids actually get excited when I make this! It keeps well for up to a week.

Provided by Jamie Goebel Eavou

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 11

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
½ 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

Steps:

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

Nutrition Facts : Calories 195.4 calories, Carbohydrate 29 g, Fat 9.7 g, Fiber 5.2 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 553 mg, Sugar 5.6 g

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