Easy Citrus Squash Soup in the Instant Pot - Farm Girl Fresh


Easy Citrus Squash Soup in the Instant Pot

I’ve been craving squash lately. And it’s no wonder why, we were created to eat what’s in season. Fall is the time of year when our bodies start needing powerful antioxidants to help fight off infections. The deep orange color of squash is a good indicator of beta-carotene. This nutrient turns into vitamin A in your body. From the list below you will see that winter squash is packed full of nutritional benefits.

  • Excellent source of vitamin A – powerful antioxidant essential for healthy skin, bones, vision and helps provide immunity against infections
  • Very good source of vitamins B6, B2, B3, vitamin C and vitamin K
  • Good source of potassium and manganese
  • Good source of anti-inflammatory omega-3 fat
  • Cholesterol-free

Some people might consider squash as a starch. But winter squash has a much lower glycemic index (GI) value compared to other starchy, high-carb vegetables such as potatoes. Not all starch is created equal – less than 15% of the calories in winter squash come from fat.

So, if you want to help boost your nutrient intake in every major nutrient category, eat squash! Plus, it’s a nutritious meal for babies and kids. We have many good squash recipes in our book, Eating Pure in a Processed Foods World®. Here is an easy soup recipe from our book that we’ve converted to make in your Instant Pot. 


3 cups chicken broth (page 158 or click here)

3 cups fresh or frozen butternut squash, peeled and cut in 1 inch pieces

2 tablespoons butter

3 tablespoons lime juice

3/4 teaspoon sea salt

1/4 teaspoon pepper

Place broth and squash cubes in Instant Pot. Secure lid and move pressure valve to “sealing” position. Select “manual” setting and set timer to 6 minutes (use + and – buttons to adjust). Allow pressure to release naturally 10 minutes. Move pressure valve to “venting” position to release any remaining pressure. Add remaining ingredients and puree with an immersion blender until smooth.

Makes 2 to 4 servings

VARIATION: Add more protein by adding shredded, cooked chicken. This recipe can easily be doubled and frozen for later use. Soups make great freezer meals to share with others!

Check out our new Instant Pot recipe bundle for just $7.95 you get 22 of our favorite recipes!