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How to Make Instant Pot Butternut Squash Soup Anti-inflammatory

Updated: Aug 2, 2023


Instant Pot Butternut Squash Soup with turmeric

Instant Pot Butternut Squash Soup With Turmeric


Servings: 2 people

Ingredients:

  • Cut butternut squash (2 inches chunks): 2 cups

  • Bone broth or organic veggie broth, or chicken broth: 2-3 cups

  • Fresh or dried oregano: 1 tsp

  • Fresh or dried dill: 1 tsp

  • Grated or chopped ginger: 2 tsp

  • Diced white or yellow onions: ¼ cup

  • Black pepper: a pinch

  • Turmeric powder: 2 tsp (may use the finely chopped fresh turmeric)

  • Cooking oil: refined olive oil, avocado oil, or ghee - 2 tbsps

  • Pink salt or sea salt

  • Leeks: ¼ cup

  • Bone broth or chicken or vegetable stock: 1/3 cup

  • Scallions: 1, cut into small pieces

  • Cilantro: cut into small pieces – ¼ cup

  • Extra virgin olive oil (EVOO): 1-2 tsp

 

Directions:

  1. Heat the refined olive oil, coconut oil, or ghee in an instant pot briefly on medium heat. Then add in leeks, onions, ginger, oregano, and dill. Stir-fry until onions become partially translucent. Make sure the herbs are not burned.

  2. Add in butternut squash and turmeric. Stir to coat the squash for about 1 minute.

  3. Add the broth into the pot and ensure enough liquid to cover the squash. Then add salt. Bring it up to boil and lower the heat to simmer. Put the lid on and cook for about 10 minutes until the squash becomes soft.

  4. At last, add in scallions and most of the cilantro and stir briefly. You can use whatever amount you would like for these two ingredients. Immediately transfer the whole soup into a blender. Blend it until you get a nice and smooth texture. If it is too thick, you may add more broth. You may also add more salt to your taste.

  5. Transfer the soup to the serving bowl. Use the leftover cilantro to decorate the top of the soup. Drizzle a small amount of EVOO as well.

  6. Enjoy it!

Tips:

Make a big batch and store it in different small glass containers and then freeze them, so you don’t need to cook it every day.


 

Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA

Functional Nutritionist in Eugene, Oregon

Board-Certified Nutrition Specialist

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