Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
No ratings yet
Instant Pot Kabocha squash soup
This recipe talks about another delicious soup recipe made with love, coconut oil, ginger, garlic cloves, kabocha squash and coconut milk. Prepare yourself for a cold season today!
Course
Main Course, Soup
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
6
Calories
88
kcal
Author
Corrie
Ingredients
1
tablespoon
Coconut oil
1
Shallot
diced
2
tablespoon
Ginger
chopped
1
lb
Kabocha squash
1
cups
water
warm
1
teaspoon
salt
1
teaspoon
Black pepper
½
cup
coconut milk
Instructions
Rinse the beans with cold water and dry.
Add olive oil to the Instant Pot and set saute mode. Add the shallot diced, celery, and carrot. Saute for 7 min stirring regularly.
Add the 2 tablespoon gingers followed by chopped garlic cloves.
Add the kabocha squash, water and salt and stir it well to combine.
Add 2 tablespoon black pepper followed by 1 cup of coconut milk.
Transfer it to a juicer and churn it high for 20 minutes.
Serve it with your favorite side recipe.
Video
Notes
If you are in rush you can set the pressure cooker at a high temperature for fast results.
You can also adjust the flavors and topping according to the season and your choice.
Nutrition
Calories:
88
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
396
mg
|
Potassium:
334
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1035
IU
|
Vitamin C:
10
mg
|
Calcium:
29
mg
|
Iron:
1
mg