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  • 1 large or 2 small butternut squash, rough cut into cubes
  • 1 container of organic chicken broth (32 ounces) or 4 cups homemade broth
  • Salt, pepper, garlic powder to taste. Sage and thyme also make great additions to this soup.


Put cut butternut squash and broth in instapot and pressure cook on high for 30 minutes. If you do not have an instapot, use a large pan on the stove. Once squash is cooked and soft, remove about 2 cups of the broth using a ladle into a bowl. Reserve for possible use later. Use an immersion blender to puree the squash and remaining broth in pan until smooth. Add salt, pepper, and garlic powder to taste. Sage and thyme are also great in this soup. If soup is too thick, puree some of it back into the reserved broth. If you like the consistency, discard the removed broth.

Makes approximately 6 servings. Each serving contains approximately 68 calories, 12 g carb, 2 g fiber, 3 g sugar, 4 g protein.

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