DirectionsStep1Heat olive oil in a pan over medium heat. Saute squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucentStep2Add stock and spices to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 30-40 minutes.Step3Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.Step4In a large pan, heat olive oil. Sauté squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent. (about 10 minutes)Step5Place cooked vegetables in crockpot. Cover with stock and add spices. Cook on low for 6-8 hoursStep6Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.Step7Set instant pot to sauté. Heat olive oil. Sauté squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent (about 10 minutes)Step8Stir in spices and add stock.Step9Cover instant pot and set to sealing, Pressure Cook for 10 minutes.Step10Once cooked, allow the pressure to manually release for 10 minutes, than quick release.Step11Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smoothIngredientsIngredients1 tablespoonsOlive Oil2 poundsButternut Squash (cut in 1 inch pieces, about 5 cups)1 cupCarrots (diced)½ cupOnion (diced)1 tablespoonGarlic (minced)1 quartVegetable Stock¼ teaspoonPepper (add more to taste)1 teaspoonPaprika½ teaspoonSalt½ teaspoonCinnamon½ teaspoonGround TurmericSee moreNutritionalNutritional95 Calories4.8 gTotal Fat14 gCarbohydrate236 mgSodium1.4 gProteinFrom thecleaneatingcouple.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Creamy Low Carb Paleo Butternut Squash Soup R…
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