Instant Pot Vegan Butternut Squash Soup
 
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15 minute vegan butternut squash soup made in the Instant Pot. Lightly sweet with a tingle of curry powder and chili garlic to spice things up!
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Recipe type: Instant Pot Recipes
Serves: 5 cups
Ingredients
  • Roasted butternut squash - 2 cups
  • Olive oil - 2 tsp
  • Chopped vidalia or yellow onion - ½ or 1 small
  • Crushed garlic - 1 tsp
  • A sprig of rosemary
  • Curry powder - 1 tsp
  • Cinnamon powder - 1 tsp
  • Vegetable stock - readymade or prepared - 2 cups
  • Coconut milk - ½ -3/4 cup
  • Maple syrup - 2 tbsp
  • Chili garlic paste - to taste
  • Salt and pepper
Instructions
  1. Roast the butternut squash in the oven at 400F for 20 minutes or until tender.
  2. Turn the Instant Pot on to Saute Mode
  3. When it turns "Hot" add the olive oil.
  4. Add the chopped onion and garlic and saute till the onions turn translucent.
  5. Add a sprig of the rosemary and saute for another minute.
  6. Add the chopped roasted butternut squash, mix everything well.
  7. Add the curry powder, cinnamon powder, salt and pepper to taste. Mix well and saute again for a minute.
  8. Make 2 cups of vegetable broth and add this to the mixture.
  9. Add the coconut milk, maple syrup, chili garlic sauce.
  10. Let the mixture come to a light boil. Will take about 3-4 minutes.
  11. Turn the IP off.
  12. With an immersion blender, blend all the ingredients into a smooth soup. You may also transfer to a regular blender at this step to blend.
  13. Serve hot, garnished with some coconut cream, pumpkin seeds.
  14. You may add more chili garlic paste or salt and pepper or maple syrup to taste.
Recipe by at https://themindfulveggie.com/instant-pot-vegan-butternut-squash-soup/