Butternut Squash Soup

In an effort to detox my body, I’ve been trying the Mito Diet. My personal and work travel has been kind of unpredictable lately so that adds a huge barrier in being able to plan, stick to a strict diet or even mustering the energy to make the effort.

Something that I’m trying to implement more is meal prepping way before hand and freezing meals at at home so even when I’m tired when I return, I’m covered. I keep telling myself my Nutritionist said to try my best and eliminate as many foods that aren't on my list as possible so I'm going to be kind to myself and decide I did what I could in my circumstances ☺️

Trying to hit 9 servings of vegetables a day is tricky. This soup gives me about 3 in one big bowl and is super comforting:

Cooking Method
Instant Pot

Time
🕒

Recipe

Ingredients (4-6 Servings)

2 CUPS CHICKEN STOCK
4 CUPS BUTTERNUT SQUASH, PEELED, SEEDED AND CUBED
4 CLOVES GARLIC, PEELED AND MINCED
2 CARROTS, PEELED AND CHOPPED
1 APPLE, CORED AND CHOPPED
1 ONION, PEELED AND CHOPPED
1/2 TSP SALT
1/4 TSP PEPPER
1/8 TEASPOON CAYENNE
PINCH CINNAMON
PINCH NUTMEG
1/2 CUP UNSWEETENED COCONUT MILK

Instructions

Add all ingredients except for coconut milk into an Instant Pot. Set to high pressure for 8 minutes.

Release and open when ready and add coconut milk. Use an immersion blender to break break down the solids until smooth.

I like to top mine with sunflower seeds, pepper, fresh thyme and a drizzle of coconut milk.