instant pot

vegan  butternut squash soup

can also be made on the stovetop

Instant Pot Butternut Squash Soup

Yield

5 servings

Type

Vegetarian

Time

29 minutes

butternut squash yellow onion 4-5 cloves garlic 1 cup veg broth can white beans can of coconut milk 1 teaspoon maple syrup 1/2 teaspoon dry thyme 1/4 teaspoon black pepper & ground nutmeg

Ingredients

3

Select "saute" on the Instant Pot. Once the pot reads "hot", drizzle in olive oil. Add the onion and diced butternut squash. Cook until the onion is golden.

Step 1 of 4

3

Add garlic and saute one minute more, until aromatic. Deglaze the pot with 1-2 tablespoons vegetable broth, stirring to remove any stuck on bits.

Step 2 of 4

3

Add remaining vegetable broth, coconut milk, nutmeg, thyme, and maple syrup. Lock lid in place. Cook on high pressure 6 minutes.

Step 3 of 4

3

Once the 6 minute timer is up, carefully turn the valve to do a quick pressure release. Remove the lid.

Step 4 of 4

Immersion blend until smooth