Instead of gobs of high-fat ingredients, this soup features the creamy goodness of winter squash to help thicken the soup, and also add just a hint of sweetness.
Prep Time10 minutesmins
Cook Time11 minutesmins
Pressurize5 minutesmins
Total Time26 minutesmins
Servings: 6
Calories: 139
Author: Peter | Simple Nourished Living
Ingredients
1tablespoonolive oil
1cupchopped yellow onion
4cupsreduced-sodium chicken broth
2cupspeeled and cubed butternut squash
3cupsfresh broccoli florets
¼teaspoongarlic powder
¾teaspoonsalt
¼teaspoonfresh ground black pepper
¾cupfresh grated cheddar cheese
Instructions
Add olive oil to inner pot and press Sauté button. Add the onion and stir occasionally until the onion is translucent and softened, about 3 minutes.
Stir in the the chicken broth, sqash, broccoli, garlic powder, salt and pepper.
Lock the lid in place and move the steam release handle to Sealing position. Choose Pressure Cook (HIGH Pressure) and adjust the time to 8 minutes.
Once the cook time is finished, move the steam release handle to Venting position and quick release the pressure, being careful to not get burned from the steam.
Remove the lid and stir in the shredded cheese. Puree the soup to desired consistency using a handheld immersion blender (stick blender) or in batches using your blender. If using your blender, be sure to work in small batches to reduce the chance of getting burned by the hot soup.
Ladle, or pour, soup into bowls.
Store any leftover soup in an airtight container in the refrigerator.
Recipe Notes
Make this soup vegetarian by substituting reduced-sodium vegetable stock for the chicken stock.Substitute any winter squash for the butternut: pumpkin, acorn squash, delicata, spaghetti squash and kabocha would all work well.Save time by picking up a bag of pre-cut butternut squash at the grocery store—I've seen it available in most stores, including Wal-Mart.If you use frozen butternut squash, let it thaw in the refrigerator and then drain any excess water before adding to the recipe, otherwise your soup may end up on thin side.Serving size: 1-⅓ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*PointsPlus (Old plan)
Nutrition Facts
Easy Healthy Instant Pot Broccoli Cheddar Soup
Amount Per Serving (1 -⅓ cups)
Calories 139Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Cholesterol 15mg5%
Carbohydrates 12g4%
Fiber 3g12%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.