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Pressure Cooker Vegan Butternut Squash Soup

Yields4 ServingsCook Time30 minsTotal Time30 mins

 6 cups butternut squash, cut into 1-inch pieces
 2 cups vegetable broth
 1 ½ cups light coconut milk
 2 medium carrots chopped into 1-inch pieces
  cup onions, diced
 2 cloves garlic
 1 dried bay leaf
 1 tsp or few sprigs of thyme
 salt & pepper to taste
 ½ tsp curry powder (optional)
 ½ tsp ginger powder (optional)
 ¼ tsp cayenne powder
 (Optional toppings) roasted pumpkin seeds, minced fresh garlic chives, vegan cheese.
1

Add the butternut squash, vegetable broth, carrots, onions, garlic, bay leaf, and thyme to the pressure cooker. For a spicy soup, you may add in optional spices.

2

Set on high heat and cook for 10 minutes. Wait for another 10 minutes before releasing the pressure, then open the lid.

3

Remove bay leaf and thyme sprigs (if you used them). Add in the coconut milk.

4

Use an immersion blender or a blender and blend until smooth. Season with salt and pepper to taste and garnish with roasted pumpkin seeds, minced fresh garlic chives and vegan cheese.

Nutrition Facts

Servings 0