Instant Pot Butternut Squash Soup
Source: Eatingwell.com, July 2019
To make ahead: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat and stir in yogurt just before serving.
Serving Size: 1 1/2 cups
274 calories; protein 5g; carbohydrates 35.6g; dietary fiber 5.6g; sugars 11.3g; fat 14.1g; saturated fat 7.5g; cholesterol 2.7mg; vitamin a iu 17092.5IU; vitamin c 39.4mg; folate 55.4mcg; calcium 115.6mg; iron 1.3mg; magnesium 64.2mg; potassium 715.4mg; sodium 438.2mg; thiamin 0.2mg.
3 fat, 1 starch, 1/2 fruit, 1/2 vegetable