Vegan Butternut Squash Soup Instant Pot
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.
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.