Sarah’s Superquick Butternut Squash Soup E

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Course: Sides
Cuisine: E Meal
Keyword: butternut squash soup
Servings: 4 servings


  • 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


  • 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.


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.

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