Contributed By: Adventures in Freeze Drying: For Beginners
This recipe makes about 12 cups of soup
Directions:
- Peel and remove seeds from the butternut squash, and cut into 1-2 inch chunks
- Peel, core and chop the apple into 1-2 inch chunks
- Peel the sweet potato and cut into 1 inch chunks
- Dice onion and mince the garlic (or use 1.5 tsp of minced garlic)
- Set the Instant Pot to Sauté mode and add coconut oil, diced onion, and minced garlic.Sauté for 2-3 minutes, stirring occasionally, until the onion becomes translucent.
- Add chopped squash and sweet potato to the pot. Cook for a few minutes, allowing the squash to slightly soften.
- Pour in all remaining ingredients except the coconut milk. Stir well to mix everything evenly.
- Close the Instant Pot lid manual button and set the time to 10 minutes on High Pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally.
- Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup to a large blender in batches and blend until creamy.
- Add coconut milk, stir and adjust seasonings to taste.
- Add parchment paper to your trays
- Pour soup onto trays
- Place dividers (if you choose). We like to use 10 portions per tray
- Freeze dry (my cycle time was 48 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydrate:
Add 1 cup of hot or boiling water to 2 divider portions (if using) or about 1 cup of freeze-dried soup. Stir and cover for a few minutes. Enjoy
Notes:
This is a great on-the-go recipe or meal in a bag or jar.
Nutritional Value Per 1 cup of soup
Calories: 71 Protein: 1 g Fat: 4 g Carbohydrates: 9 g Fiber: 2 g Sugars: 3g
Comments (1)
In the written recipe it says 1:2 ratio for rehydration but in the video you use a 1:1 ratio. Which do you prefer?