Pressure Cooker Vegan Butternut Squash Soup

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

⅓ 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.

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.

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

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

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.

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Pressure Cooker Vegan Butternut Squash Soup