Is butternut squash soup good for blood pressure?

It can help your blood pressure . Butternut squash is high in potassium, which can help keep your blood pressure in check. Managing your blood pressure can reduce your risk for stroke and heart disease. Its fiber helps with blood sugar. Butternut squash contains a type of fiber that's not digestible.

Why is butternut squash soup healthy?

One cup is loaded with Vitamin A, Vitamin C, Magnesium, and Potassium! Butternut Squash is filled with antioxidants which include vitamin C, vitamin E, and beta-carotene . It's shown that antioxidants can help to prevent and slow down inflammation which may lead to a reduced risk of several chronic diseases.

Does butternut squash spike blood sugar?

No, butternut squash does not spike insulin levels.

Is butternut squash soup a laxative?

Butternut can work as a laxative . In some people butternut can cause diarrhea. Diarrhea can increase the effects of warfarin and increase the risk of bleeding.

What is the No 1 soup in the world?

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

What does butternut squash do for the gut?

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements . It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

Is butternut squash a good or bad carb?

Butternut squash is a low-calorie food and is packed with nutrients. While it's higher in carbs than some other veggies, its low glycemic index (a ranking of how carbs affect blood sugar) still makes it a healthy choice for most people .

Do you need to peel butternut squash for soup?

Do you have to peel butternut squash for soup? No. There is no need to peel the squash . Not only is this a fussy process, but the squash skin is completely edible and will blend into the soup once cooked.

Is it necessary to peel butternut squash before cooking?

You can eat the skin, so there's no need to peel it . Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Can you eat soup if you have high blood pressure?

3 Foods to avoid for high blood pressure Avoid canned foods and soups as they tend to contain lots of sodium . Canned beans for example, can contain as much as 500mg of sodium per serving. However, there are some canned foods with lower sodium content. Look out for foods that come with the healthier choice logo.

Does squash help with blood pressure?

One of the many reasons squash is in high demand during the colder seasons is its high fiber and nutritional density. Some health benefits include improving blood pressure , supporting gut health, and decreasing your risk for certain diseases. There are over 100 kinds of summer and winter squash.

Which is healthier butternut squash or sweet potato?

To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E.

Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant) (2024)

09/25/2016 by The Mama Maven

I love butternut squash and I love to use it as a main base for a soup. It’s a perfect for fall or anytime when you want a delicious and easy soup to make. Adding apples gives it a little sweetness without adding sugar. I’ve been making butternut squash soup for years and it usually involves me roasting the butternut squash and then pureeing it and heating it up. But I don’t always have time to roast the squash in the oven (working mom), so I was looking for an easier way and I think this may be the winner! You’ll love my healthy Butternut Squash Apple Soup!

Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant) (1)

Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant) (2)

Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant) (3)

Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant) (4)

Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant) (5)

Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant) (6)

Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant) (7)

Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant)

Nancy Johnson Horn, The Mama Maven Blog

4.45 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Ingredients

Ingredients:
Whole butternut squash peeled and cut up into smaller cubes
1 apple peeled and cut up
Ginger powder or pureed ginger I like the ginger that comes in the tube from the supermarket
4 cups chicken broth or vegetable broth
Olive oil to taste

Instructions

Hit the sauté button on your Instant Pot to pre-heat it.
When you see the word "HOT", add the olive oil and add some of butternut squash cubes and brown ever so slightly for around 5 minutes.
Then add the rest of the squash and the rest of the ingredients.
Close and lock the Instant Pot.
Press manual and then use + to add 10 minutes <g class="gr_ gr_84 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="84" data-gr-id="84">high pressure</g> cooking time.
When the time is up, open using Quick Release (release the pressure instantly by pressing cancel and then twisting the venting knob).
Puree the mixture by either using an immersion blender right in the instant pot or take the mixture and put it into a blender, like my trusty Vitamix.

Reader Interactions

Comments

Janet says
12/27/2018 at 8:45 PM
To mine I also added 2 carrots and a sweet potatoe. After I blended it up I added jarred jalapeños peppers and 8 ounces of cream cheese. Really brought it to a different level.
Reply
Mary Hannold says
10/19/2017 at 3:25 PM
How many cups of cubed squash?
Reply
- The Mama Maven says
  10/19/2017 at 9:45 PM
  One whole butternut squash, cut up into cubes.
  See Also
  Ruth's Chris Copycat Sweet Potato Casserole Recipe Recipe This | Reheat Steak In Air Fryer
  Reply
Shae says
10/15/2017 at 6:50 PM

I almost didn’t make this recipe due to so many people saying that it was too bland but I did and I enjoyed the taste. I did not find it to be too bland, I did add a little more ginger than suggested in the recipe. It makes a lot since I am a household of one, I will have leftovers for a while.
Reply
April says
07/18/2017 at 5:49 PM

Cooked fine. But yes, was very very bland. Didn’t even tell how much ginger was needed so I had to guess
Reply
- The Mama Maven says
  07/18/2017 at 6:06 PM
  Sorry April, I usually add ginger to taste.
  Reply
Tiffine says
02/28/2017 at 11:44 AM

This looks amazing! Might could get my husband to eat butternut squash this way!
Reply
Diana McBroom says
01/21/2017 at 3:54 PM

I found you when I Googled Instant Pot Butternut Squash Soup. I followed your recipe, and we enjoyed for lunch today It’s delicious!! Lovely, quick, simple to make and fresh tasting. I grated a bit of orange peel into the soup before serving. Thank you for your recipe!!
Reply
- The Mama Maven says
  01/21/2017 at 7:22 PM
  Ooh. Orange peel sounds delicious. So glad you enjoyed the soup!
  Reply
Julie says
01/05/2017 at 9:10 PM
Hello, quick question about the cook time. The recipe stays “Manual” +10 minutes. My IP is set for 30 minutes on Manual…so this would be 40 minutes total. Is that how long you cooked? TIA
Reply
- The Mama Maven says
  01/06/2017 at 9:19 AM
  No — I did 10 minutes on high pressure, manual. I frequently use either 7-10 minutes, so that’s why I wrote that. I apologize for any confusion.
  Reply
- Sarah says
  05/01/2017 at 7:38 PM
  
  I found the recipe to be easy but the taste was too bland for me. I’m interested in what other did to “jazz” it up.
  Reply
  - Megan says
    10/05/2018 at 12:38 PM
    
    I added garlic (quite a bit!) and sautéd it with the squash. I like it.
    Reply
  - Cassandra Kramer says
    11/21/2020 at 2:52 PM
    I just made this soup. I added more ginger after it was done cooking and 1/2c of coconut cream, low fat and small amount of paprika and turmeric powder and salt to taste. Turned super yummy.
    Reply
    - The Mama Maven says
      11/21/2020 at 6:40 PM
      Sounds DELICIOUS – love the coconut cream, paprika and tumeric addition!
      Reply
KAP says
12/29/2016 at 6:56 AM

Thanks for this awesame receipe! Simplicity is great and we love ginger and therefore add a lot (about two to three inches of peeled ginger root). Since we are not Whole30 we saute in butter (at least 50g).
Afterwards we add lemon (and potentially other spices to each individual taste).
Reply
Brenda Haines says
12/21/2016 at 10:34 AM

I might make this tomorrow night. It looks so good and warming!
Reply
Julie Wood says
12/08/2016 at 7:38 AM

I want to get an Instant pot and make this soup. It did not take hardly any time and I like this healthy soup. I bet it tastes delicious and better than any soup in a can.
Reply
Debbie says
12/06/2016 at 4:58 PM
How much ginger?
Reply
- The Mama Maven says
  12/06/2016 at 5:17 PM
  I didn’t add much. I’m not a big fan of ginger. I used the paste and used a 1/4 of a teaspoon. If you like ginger, double my amount. Can’t wait to see how it turned out!
  Reply
Tabby says
12/04/2016 at 11:16 PM
I’m making this tomorrow!
Reply
- The Mama Maven says
  12/04/2016 at 11:48 PM
  Awesome! Let me know how it turns out!
  Reply

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Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant) (2024)

Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant)

Ingredients

Instructions

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