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.
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.
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?
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!
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.:)