Pressure-Cooked Keto Butternut Squash Soup

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.

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

Ingredients

• ½ teaspoon ground ginger
• 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

Recipe Instructions

Step 1

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

Step 2

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 3

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.

Step 4

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.