Instant Pot Acorn Squash Soup
Servings: 6 Servings
Ingredients
- 1 large carrot cut into chunks
- 1 large Granny Smith apple cored, peeled, and diced
- ¼ cup white onion cut into chunks
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg or to taste
- 2 ½ cup low sodium vegetable broth or chicken broth
- 2 large acorn squash cut in half
- ½ cup full-fat coconut milk
- Salt and pepper
Instructions
- Place the chopped carrot, apple, onion, ginger, cinnamon, nutmeg, salt, and broth into the stainless steel liner.1 large carrot, 1 large Granny Smith apple, ¼ cup white onion, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 2 ½ cup low sodium vegetable broth
- Set the trivet on top of the vegetables. Then place the squash halves onto the trivet. Close the lid, and set the valve to sealing. Press the manual (pressure cook) button, and adjust the time to 5 minutes. After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure.2 large acorn squash
- Carefully open the lid, and use tongs to remove the squash and trivet. Let the squash cool for about 10 minutes or until it’s easy to handle.
- Use a spoon to scoop the seeds out of the squash. Discard or save for another use. Then, carefully scoop out the flesh and return it to the Instant Pot liner.
- Use an immersion blender to blend the soup to the desired consistency. Stir in the coconut milk, and serve.½ cup full-fat coconut milk
Notes
- The calories listed are an approximation based on the ingredients and a serving size of 1 cup of acorn squash soup. Furthermore, it does NOT include the extra coconut milk and toasted pumpkin seeds seen in the photos as garnish (toppings).
- The squash soup can be stored in your fridge, in a sealed container, for up to 3 days.
Nutrition Facts
Instant Pot Acorn Squash Soup
Serving Size
1 cup
Amount per Serving
Calories
124
% Daily Value*
Fat
4
g
6
%
Saturated Fat
4
g
20
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Sodium
406
mg
17
%
Potassium
618
mg
18
%
Carbohydrates
23
g
8
%
Fiber
3
g
12
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
2451
IU
49
%
Vitamin C
18
mg
22
%
Calcium
60
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
