Pressure Cooked Keto Butternut Squash Soup Recipes

PRESSURE COOKER BUTTERNUT SQUASH SOUP

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

Pressure Cooker Butternut Squash Soup image

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

Ingredients

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

INSTANT POT® SPICY BUTTERNUT SQUASH SOUP

This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant Pot®!

Provided by Fioa

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

Time 1h

Yield 6

Number Of Ingredients 11

Instant Pot® Spicy Butternut Squash Soup image

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. 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 lid. Blend with an immersion blender until creamy.
Stir in heavy whipping cream.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 18.7 g, Cholesterol 54.3 mg, Fat 17.5 g, Fiber 2.8 g, Protein 2.7 g, SaturatedFat 9.5 g, Sodium 790.8 mg, Sugar 7.2 g

Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic
1 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
5 cups vegetable broth
1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon curry powder
1 cup heavy whipping cream