Nutrient Dense, Instant Pot Butternut Squash Soup

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.

With Joy,


hudson valley, new york

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