Welcome to a delightful culinary journey where we explore the essence of comfort and health in a bowl – Vegan Butternut Squash Soup made effortlessly in the Instant Pot. Today, we’ll unravel the simplicity and goodness of this soup, tailored for those who seek not just a meal but an experience.
| Servings | Total |
| 4 | 35mins |
Why Choose Vegan Butternut Squash Soup Instant Pot
In a fast-paced world, we yearn for dishes that offer a perfect blend of nourishment and convenience. Opting for Vegan Butternut Squash Soup in the Instant Pot is not merely a choice; it’s a wise decision. This recipe not only caters to your taste buds but also saves valuable time, making it an ideal companion for the busy yet health-conscious individual.
What is Butternut Squash Soup Made of?
Delving into the heart of the matter, let’s understand the key players in this culinary symphony. Our Vegan Butternut Squash Soup features the star ingredient – the humble butternut squash. It’s a natural sweetness and savory undertones create a balanced flavor profile. We elevate this with a medley of fresh vegetables, aromatic herbs, and plant-based magic to bring out the best in every spoonful.
What to Have with Butternut Squash Soup?
Pairing possibilities are endless, but we recommend serving this soul-soothing soup with crusty artisan bread or a light green salad. The interplay of textures and tastes will elevate your dining experience, creating a harmonious balance on your palate.
Is Butternut Squash Soup Healthy?
Absolutely! This Vegan Butternut Squash Soup is not just a treat for your taste buds; it’s a wholesome delight for your body. Packed with nutrients, vitamins, and antioxidants, it’s a winner in promoting overall well-being.
Kitchen Equipment
Prepare yourself with the kitchen essentials – an Instant Pot, a sturdy chopping board, a reliable knife, and a blender. These tools will be your allies in crafting this delectable soup.
Ingredients
Gather the following fresh ingredients:
- 1 medium-sized butternut squash, peeled and diced
- 1 onion, finely chopped
- 2 carrots, sliced
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (14 oz) coconut milk
Directions:
1. Sauté Aromatics
In the Instant Pot, set to sauté mode, heat olive oil. Add chopped onions and minced garlic. Sauté until onions are translucent.
2. Add Vegetables
Introduce the diced butternut squash and sliced carrots to the pot. Sauté for an additional 5 minutes, allowing the vegetables to mingle with the aromatics.
3. Season and Pour Broth
Sprinkle dried thyme, salt, and pepper over the vegetables. Pour in the vegetable broth, ensuring it covers the veggies. Seal the Instant Pot.
4. Pressure Cook
Set the Instant Pot to manual mode, high pressure, for 10 minutes. Once done, release pressure naturally.
5. Blend to Perfection
Carefully blend the cooked ingredients using a hand blender or transfer to a stand blender. Blend until smooth.
6. Add Coconut Milk
Stir in the creamy coconut milk, creating a velvety texture that defines this soup.
7. Adjust Seasoning
Taste the magic you’ve created. Adjust salt and pepper as needed.
Tips
- For an extra flavor dimension, sprinkle a pinch of nutmeg before serving.
- Customize the thickness by adjusting the amount of vegetable broth.
- Garnish with fresh herbs for a visual and aromatic delight.
Conclusion
As you conclude this culinary venture, relish in the warmth of the Vegan Butternut Squash Soup Instant Pot. Crafted with love and simplicity, this recipe is your gateway to a healthier and heartier dining experience.
MORE RECIPES
Vegan Butternut Squash Soup Instant Pot
Ingredients
- 1 medium-sized butternut squash, peeled and diced
- 1 onion, finely chopped
- 2 carrots, sliced
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (14 oz) coconut milk
Instructions
- In the Instant Pot, set to sauté mode, heat olive oil. Add chopped onions and minced garlic. Sauté until onions are translucent.
- Introduce the diced butternut squash and sliced carrots to the pot. Sauté for an additional 5 minutes, allowing the vegetables to mingle with the aromatics.
- Sprinkle dried thyme, salt, and pepper over the vegetables. Pour in the vegetable broth, ensuring it covers the veggies. Seal the Instant Pot.
- Set the Instant Pot to manual mode, high pressure, for 10 minutes. Once done, release pressure naturally.
- Carefully blend the cooked ingredients using a hand blender or transfer to a stand blender. Blend until smooth.
- Stir in the creamy coconut milk, creating a velvety texture that defines this soup.
- Taste the magic you've created. Adjust salt and pepper as needed.
FAQs
Q: Can I freeze the Vegan Butternut Squash Soup?
A: Absolutely! Store in airtight containers for up to three months, ensuring you have a comforting bowl whenever you crave it.
Q: Can I substitute coconut milk?
A: Yes, almond or cashew milk works well too, catering to your dietary preferences.
Q: How can I make it spicier?
A: Add a dash of red pepper flakes during sautéing for a gentle kick.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!