(Total Time: 25 MIN| Serves: 4)
1lb chopped pumpkin, peeled and cubed
1lb chopped butternut squash, peeled and cubed
1lb hard marrow, peeled and cubed
1 cup vegetable broth
1 cup heavy cream
¼ cup almond butter
1 onion, minced
4 cloves garlic, minced
2 tbsp. dried rosemary
salt and pepper
Warm the cream and almond butter in your Instant Pot until they form a smooth blend.
Add the broth and stir until combined evenly.
Add the remaining ingredients.
Seal and cook on Stew for 20 minutes.
Per Serving (Calories 450 | Total Fats 30g | Net Carbs: 4g | Protein 7g |Fiber: 6g)