Sarah’s Superquick Butternut Squash Soup E

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Course: Sides

Cuisine: E Meal

Keyword: butternut squash soup

Servings: servings

Ingredients

2 tsp. coconut oil
1 small chopped onion
1 cup carrots I used baby carrots and dumped them in whole
4 cups bone broth (I used one with 10g of protein per cup of broth, you will want to add protein if using a traditional stock, such as lean chicken, grilled or from a can)
4 cups butternut squash I used frozen
1 tsp. cinnamon
1/4 tsp. pepper
1/2 tsp. salt
1 tsp. dried thyme
1 tsp. Super Sweet

Instructions

Place coconut oil in instant pot on sauté mode, sauté together onion and carrots for 5 minutes. I did not chop the baby carrots.
Place remaining ingredients in Instant Pot and Cook at Pressure for 8 minutes.
Quick pressure release or let natural pressure release, if you have time, then let cool for a few minutes.
Use a blender or blender stick to puree the soup.

Notes

This is a more broth-based soup, than thick.

Enjoy 1/4 of the soup with some added chicken or a lean protein of your choice, add a side salad and maybe a small portion of your favorite fruit.

4 Comments

Christine Boy on September 30, 2019 at 2:17 PM

Just made this. Tastes great. I used fresh squash, which was difficult to process, but did well. I added Integral Collagen and Sunflower Lecithin for a creamer texture. Thanks for the recipe.

Coach Sarah on October 5, 2019 at 11:40 AM

Hi Christine, I’m glad you enjoyed the soup. Did you cook the squash first before processing it? Or do you mean cutting it was a challenge?

BECKY OLDHAM on October 3, 2019 at 10:58 AM

Hi, Sarah,
My local grocer does not carry frozen squash. If I use fresh squash, would I just need to cook the soup longer? (I will be using your stovetop method from the THM e-zine.) Also, if I decide to use regular broth, can I add collagen or gelatin for added protein benefits? If so, any idea on measurements for either?

Thanks so much!

Coach Sarah on October 5, 2019 at 11:39 AM

Hi Becky, It should take about the same amount of time. You can always check it, like you would a potato, and see if it is soft. And yes you can add gelatin or collagen. I would advise adding it to your personal bowl if you are sharing it with family, you can add 1 scoop of collagen or 1 tbsp. of gelatin. It makes about 4 big bowls, so you could blend in 4 scoops of THM collagen or 4 tbsp. of THM Gelatin to add protein to each serving. I hope you enjoy the soup.:)

Christine Boy on September 30, 2019 at 2:17 PM

Just made this. Tastes great. I used fresh squash, which was difficult to process, but did well. I added Integral Collagen and Sunflower Lecithin for a creamer texture. Thanks for the recipe.
- Coach Sarah on October 5, 2019 at 11:40 AM
  
  Hi Christine, I’m glad you enjoyed the soup. Did you cook the squash first before processing it? Or do you mean cutting it was a challenge?
BECKY OLDHAM on October 3, 2019 at 10:58 AM

Hi, Sarah,
My local grocer does not carry frozen squash. If I use fresh squash, would I just need to cook the soup longer? (I will be using your stovetop method from the THM e-zine.) Also, if I decide to use regular broth, can I add collagen or gelatin for added protein benefits? If so, any idea on measurements for either?

Thanks so much!
- Coach Sarah on October 5, 2019 at 11:39 AM
  
  Hi Becky, It should take about the same amount of time. You can always check it, like you would a potato, and see if it is soft. And yes you can add gelatin or collagen. I would advise adding it to your personal bowl if you are sharing it with family, you can add 1 scoop of collagen or 1 tbsp. of gelatin. It makes about 4 big bowls, so you could blend in 4 scoops of THM collagen or 4 tbsp. of THM Gelatin to add protein to each serving. I hope you enjoy the soup.:)