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
- 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
Instant Pot Instructions:
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.
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