Butternut Squash Carrot Soup 🥕🍲Vegan & Gluten-Free #InstantPot Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while maintaining creaminess.

Turn on the Instant Pot to sauté mode.

Add 1 tablespoon of extra virgin olive oil to the pot.

Chop and add the onion and garlic, sautéing for about 2 minutes until translucent.

Add the fennel bulb, 2 bay leaves, and spices (black pepper, sea salt, paprika, nutmeg) to the pot and mix well.

Turn off the Instant Pot.

Add 2.5 cups of butternut squash, 1 cup of carrots, and 3 cups of vegetable broth, ensuring the broth just covers the vegetables.

Set the Instant Pot to cook for 5 minutes.

Once cooking is complete, remove the bay leaves.

Blend the soup until smooth using an immersion blender.

Taste the soup and adjust seasoning with more salt if needed.

Serve the soup topped with cracked black pepper and a swirl of vegan yogurt, garnished with reserved fennel fronds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens