Pressure-Cooked Keto Butternut Squash Soup

Pressure-cooked butternut squash is pureed and mixed with coconut milk to make this keto-friendly soup recipe.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 195 Calories

Ingredients

• 2 tablespoons olive oil
• 4 cups water
• 1 teaspoon minced garlic
• 1 onion, diced
• 4 teaspoons chicken bouillon
• 2 teaspoons sea salt
• 1 tablespoon Sriracha sauce, or to taste
• 2 tablespoons chopped parsley, or to taste
• 4 pounds butternut squash - peeled, seeded, and cut into large chunks
• 1 cup unsweetened coconut milk, or more as needed
• 0.5 teaspoon ground ginger

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.