Instant Pot Butternut Squash Soup
(nutrient dense, dairy-free)
2 cups of chicken bone broth (or organic chicken broth)
1 carrot roughly chopped
1 apple peeled and roughly chopped
1 butternut squash peeled and roughly chopped
1 onion rough chopped
1 handful of fresh sage leaves
1 tsp of himalayan sea salt
1/4-1/2 cup of coconut cream
1/2 cup of collagen powder (optional; recommended if not using bone broth)
Directions (Instant Pot)
Place all ingredients (except cream and collagen) in instant pot. Set on manual, high pressure for 8 minutes. Allow to naturally release pressure.
Remove sage - add coconut cream and collagen - use immersion blender and blend all ingredients.
Serve hot; cool before storing or freezing.
If you do not own an instant pot, this recipe works just fine in a crockpot set on high for 6-8 hours or on the stove top (cook until all veggies are soft enough to blend).
Sprinkle toasted pumpkin seeds, hemp seeds or favor herbs for extra flavor. If you like a sweeter soup, try sprinkling cinnamon on top.
**Please use organic and natural ingredients whenever possible.