49.                      Butternut Squash Soup

Servings: 6

Preparation Time:20 minutes

Cooking Time: 1 hour

Ingredients:

• 2 pounds butternut squash, peeled, de-seeded & cubed
• 1 tablespoon coconut oil
• 1 teaspoon salt (sea)
• 1/2 pound baby spinach
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 (4-pounds) whole chicken
• 1 tablespoon rosemary (fresh), minced
• 1/2 lemon, juiced
• 3 cups of water

Directions:

1. Put the coconut oil in the inner pot.
2. Press SAUTÉ. Once melted and the IP is hot, add the onion; cook for 6 minutes or till light brown and translucent.
3. Add the garlic and rosemary; cook for 30 seconds or till fragrant.
4. Add the water. Press CANCEL. Add the squash, chicken, and salt. Lock the lid and close the pressure valve. Set to MANUAL HIGH PRESSURE for 16 minutes.
5. When the timer beeps, cover the steam valve with a clean towel and QPR.
6. Once the soup is slightly cooled, transfer the chicken to a large container. Separate the meat from the bones. Return the meat to the IP. Add the spinach and lemon juice. Stir to mix. Let sit for a bit to heat the added ingredients.

Nutrition: Calories: 518Carbs: 18gProtein: 28gFats: 24g