I have made this butternut squash soup a BUNCH while following the 80 Day Obsession meal plan. It's a delicious way to get some veggies in for the day. Plus, it's quick to make (seriously - the longest part of the cook time is just waiting for the squash to steam in the Instant Pot) and freezes really well! I like to make a double batch of this and save it. A bunch of people have asked me for my recipe for this - here it is! Enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
48 oz. (3 lbs) of cubed butternut squash
4 tsp extra virgin olive oil
2 shallot bulbs, sliced
3 cloves of minced garlic
3 cups of veggie stock
1 tsp. salt
1/2 tsp. pepper
1/3 cup of full fat coconut milk
Place your cubed butternut squash in the Instant Pot with one cup of water. Put cover on and turn to manual; set for 25 minutes. When cook time is up, turn the valve to natural release. Remove lid and let your squash cool before attempting to remove it.
While the squash steams, add oil to a large stock pot on the stove and sauté the sliced shallots over medium heat until soft. Add minced garlic and cook for an additional minute.
Add the cooled butternut squash and just 2 cups of the veggie stock to the pot on the stove and, using an immersion blender, blend until smooth. This can also be done in a blender.
Season soup with salt and pepper (more or less to taste), then mix in the remaining cup of broth and the 1/3 cup of coconut milk. Let soup simmer on the stove for at least 10 minutes. Add additional veggie stock to thin the soup out more, if desired.
Makes about 4 servings.
Portion Fix Containers: 1 green, 1/2 blue, & 1 tsp per serving
Looking for the toppings in the photo? Just add freshly chopped parsley, a splash of coconut milk, and some crumbled turkey bacon! The amount is negligible to count for containers and it makes your bowl look gorgeous!