DirectionsStep1Prep your ingredients. Peel and remove the seeds from the butternut squash and dice into about 1⁄2-inch cubes. Peel and dice the shallot. Peel and mince the garlic.Step2Remove the tops and ends from the celery and chop. Peel and cut the carrots into about 1⁄4-inch rounds. Peel the ginger and grate. Remember the soup will be blended so the size and shape of the cuts are not too imp…Step3Add the butternut squash, carrots, celery, shallot, garlic, ginger, pear, minced sage, coconut sugar, salt, and spices to the basin of the Instant Pot. Top with broth (the coconut milk will be added after cooked an…Step4Top with broth and stir. Do NOT add the milk. Before replacing the lid top with thyme sprigs. Select the Manual setting and set it to High pressure. Set the time to 12 minutes, then close the lid and valve. If your Instant …Step5Once finished cooking, release the pressure based on the manufacturer's instructions.Step6Remove the thyme sprigs. Gently run fingers down each sprig to release the leaves into the basin and discard the woody pieces.Step7Using an immersion blender, blend the soup until the contents are fully pureed. Be careful as the soup will be very hot. You can also do this by using a high powdered hot/cold blender. You may want to allow the soup t…Step8Once pureed, add in the coconut milk and stir until it is no longer visible.Step9Serve hot, topped with pepitas, chopped chives, and a swirl of coconut cream.Step10Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.Step11To reheat from frozen simply place in the microwave or a pot on the stoveIngredientsIngredients4 cupsButternut Squash Cubes (1 2.5 lb butternut squash)¾ cupCelery (chopped)1 cupCarrots (peeled and cut into about 1/4 inch rounds)½ cupShallots (diced, 2 shallots)4 clovesGarlic (mixnced)1 tablespoonFresh Ginger (peeled & grated)5 Large Sage Leaves (minced)6 sprigsFresh Thyme½ cupAnjou Pear (cored and diced, 1 pear)3 cupsVegetable Broth (low or no salt)1 ½ cupsFull-Fat Coconut Milk (or milk of choice)¼ teaspoonSalt1 teaspoonBlack Pepper¼ teaspoonCardamom2 tablespoonsCoconut Sugar (optional)See moreNutritionalNutritional188 Calories11 gTotal Fat23 gCarbohydrate110 mgSodium3 gProteinFrom thecleaneatingcouple.comRecipeDirectionsIngredientsNutritionalExplore further29 Healthy Freezer Meals You'll Love Taste of Hometasteofhome.com50+ Healthy Make Ahead Freezer Meals - Fabulessly Frugalfabulesslyfrugal.com30 Easy Healthy Freezer Meals To Make Ahead - Word To …wordtoyourmotherblog.c…22 Make-Ahead Freezer Meals - Food Networkfoodnetwork.com39 Freezer Meals That Are Ready Before You Need Thembonappetit.comRecommended to you based on what's popular • Feedback
50 Healthy Freezer Meals for Weight Loss
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WEBAug 16, 2022 · What you’ll need: Chicken breast, cream cheese, keto ranch seasoning, cheddar cheese, bacon, keto bread to serve. Net Carbs Per Serve: 2.6 g. Source: My …
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