Butternut Squash Bisque (Whole30 Paleo)
Butternut Squash Bisque (Whole30 Paleo) - creamy and comforting, this Whole30 Butternut Squash Bisque is rich, flavorful, and dairy free!
Servings: 6 servings (1 cup)
- 3-4 cups cubed butternut squash (fresh or frozen)
- 3/4 cup diced carrots
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (Swanson low sodium chicken broth is my favorite)
- 1/3 cup coconut milk
- salt and pepper, to taste
- 1 Tablespoon coconut or olive oil
Heat oil in a large pot over medium high heat. Add carrots and onion and cook for 3-4 minutes. Add squash and garlic, cooking and stirring for another 3-4 minutes.
Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes (or until veggies are soft.)
Remove from heat. Puree the soup using an immersion blender or in a standard blender (working in batches.) Stir in the coconut milk and add salt and pepper to taste.
Serve with an additional swirl of coconut milk if desired.
Instant Pot Instructions
Combine squash, carrots, onion, garlic, and broth in the Instant Pot. Set for 15 minutes on Manual function.
Let pot depressurize naturally or perform a quick release. Add coconut milk and puree the soup using an immersion blender. Add salt and pepper to taste.
Calories: 114kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Sodium: 63mg | Potassium: 477mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10115IU | Vitamin C: 16.8mg | Calcium: 52mg | Iron: 1.3mg