Instant Pot Butternut Squash Parsnip Soup
Instant Pot Butternut Squash Parsnip Soup (Whole30 Paleo) - made easy in the Instant Pot and full of rich flavor and nutritious veggies, this soup will become a fast favorite!
Servings: 10 servings
Calories: 157kcal
Ingredients
- 1 T olive oil
- 1 medium onion, chopped
- 3 parsnips, peeled and roughly chopped
- 1 12 oz bag frozen butternut squash in cubes
- 3 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 14 oz. can full fat coconut milk
- 1/8 tsp chipotle chili powder optional
- 1 teaspoon sea salt
Instructions
Instant Pot Instructions:
- Combine all ingredients (except olive oil) in the Instant Pot. Seal lid and set Manual setting for 10 minutes. Quick release pressure. Using an immersion blender, puree the soup until smooth. Add salt and pepper to taste.
Stove Top Instructions:
- In a large pot, heat the olive oil over medium high heat. Add onion and parsnips and cook, stirring, for 4-5 minutes. Add squash and garlic and cook for another 2 minutes. Add broth to the pot and bring to a boil. Reduce heat and simmer 18-20 minutes, until vegetables are soft. Turn off heat. Using an immersion blender, puree the soup until smooth. Stir in the coconut milk. Add salt and pepper to taste.
Nutrition
Calories: 157kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Sodium: 266mg | Potassium: 461mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3635IU | Vitamin C: 16.5mg | Calcium: 47mg | Iron: 2mg