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This healthy Instant Pot Butternut Squash Soup is SO easy and fast you will want to make it weekly! Great for picky eaters and leftovers too!
PIN Healthy Instant Pot Butternut Squash Soup
Is it just me or is winter squash the best food in the entire world? I truly LIVE for squash season.
Whether I just make some simple instant pot butternut squash to mash up as a side dish or a curried butternut squash salad for Thanksgiving, I LOVE some squash.
You too? Cool.
Because I know we already had whole30 paleo butternut squash soup but THIS version is made in the Instant Pot which I know makes your very-busy-self VERY excited.
Instant Pot = EZ PZ yummy dinner! Sign you up!
Why Butternut Squash is so Healthy
Squash is one of those vegetables that REALLY get me into the fall spirit. The weather’s getting cooler, the leaves are falling, and it’s time for all things pumpkin and squash! Butternut squash has to be one of my personal faves because it’s so versatile; whether you’re in the mood for some vegan stuffed butternut squash or even some mac and cheese with butternut squash noodles, you’ll be sure to LOVE it! Today, I’m going to share with you a simple butternut squash soup in the instant pot that is smooth, creamy, and loaded with all the goodness this squash has to offer. Here are a few health benefits of the butternut squash:
- It’s low in calories: One cup of butternut squash, used in whatever way you desire, only has 82 calories!
- It’s rich in nutrients: Yep, that’s right! Butternut squash is full of SO many nutrients that are vital for your body to thrive, such as Vitamins A, E, and C as well as folate, magnesium, potassium, and the list goes on!
- It has a high Antioxidant Content: Butternut squash contains many powerful antioxidants such as vitamin C, vitamin E, and beta-carotene which are essential to the maintenance of good health and aid in the avoidance of long term conditions and diseases.
How to Peel and Cut a Butternut Squash
When preparing your squash to cook up some butternut squash instant pot soup, you’ll want to follow these instructions, so that it’s as easy as possible! Here’s how:
Slice the ends
Using a large, sharpened chef’s knife, carefully slice off the bottom end of the butternut squash in a ¼ inch thick round. Do the same on the stem end at the top of the squash.
Using a sharp vegetable peeler, stand the squash upright and peel the outer layer of your squash in a downward motion until you begin to see the orange-colored flesh coming through.
Stand the squash upright and steady it with one hand. Using a large, sharpened chef’s knife, cut it downwards with the other hand until you have 2 long halves. Sometimes, a butternut squash can be difficult to cut. Feel free to tap on the sides of your knife as it moves down the squash.
Using a metal spoon, scrape out the stringy pulp and seeds from the cavity of each slice of the squash.
For this instant pot squash soup, you will need to cube the squash. Simply slice the two halves into long strips, and then chop them into small squares.
Are Sweet Potatoes healthier than White Potatoes?
Potatoes, in general, are a great food to add to your meals. Often, white potatoes are thought to not be as healthy, but in reality both types are highly nutritious! Both types are similar in their calorie, protein, and carbohydrate count. Sweet potatoes are very high in vitamin A, whereas white potatoes are high in potassium!
Can I make this vegan?
If you are following a vegan diet plan, you can easily enjoy these roasted sweet potatoes and brussels sprouts! Simply leave out the bacon and enjoy the roasted veggie goodness!
Is this recipe good for meal prep?
This recipe is actually SUCH a great choice for meal prep. The veggies keep really well when stored in the fridge, and you can add some leftover cooked chicken or whatever protein you desire to make it more of a meal!
Other Healthy Butternut Squash Recipes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Calories: 115kcal (6%) Carbohydrates: 21.7g (7%) Protein: 1.7g (3%) Fat: 3.5g (5%) Saturated Fat: 1.5g (9%) Polyunsaturated Fat: 0.3g Monounsaturated Fat: 1.3g Sodium: 858mg (37%) Potassium: 421mg (12%) Fiber: 4.9g (20%) Sugar: 8.3g (9%) Vitamin A: 176IU (4%) Vitamin C: 37mg (45%) Calcium: 5.7mg (1%) Iron: 6.2mg (34%)
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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