Freezer Stash Soup - Sweet Potato & Butternut Squash Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories while still providing creaminess.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water is a cost-effective base that can be flavored with seasonings.

Preheat the Instant Pot on the saute function.

Add butter to the pot.

Add frozen red onion, frozen butternut squash, and frozen sweet potato; stir.

Add about 1 teaspoon of frozen garlic and 1 teaspoon of frozen ginger; stir.

Add a big pinch of cumin and chili flakes; stir again.

Add half a stock cube with 300 ml of water; stir and cancel the saute function.

Set the Instant Pot to pressure cook for 8 minutes.

After cooking, either let the pressure release naturally or manually release it.

Use a hand blender to blend the soup directly in the pot.

Serve with a dollop of creme fraiche and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens