A quick & easy Instant Pot vegan butternut squash soup that's ready in no time! Smooth & creamy with a hint of sweetness. This vegan butternut squash soup is inspired by Panera's autumn squash soup!
1small granny smith appleseeded and chopped, about ½ cup
2clovesgarlic
1dried bay leaf
few sprigs of thyme
salt & pepper to taste
¼cuproasted pumpkin seedsfor garnish
Optional spices for Spicy Butternut Squash Soup (add all or some):
½teaspooncurry powder
½teaspoonginger powder
¼teaspoon cayenne powder
Instructions
Set aside the coconut milk and roasted pumpkin seeds for later. Add the butternut squash, vegetable broth, carrots, onions, apple, garlic, bay leaf, and thyme to the Instant Pot. Add in any optional spices at this time if you want spicy butternut squash soup.
Set the Instant Pot to "Manual Pressure Cook" for 10 minutes. Once it's done, wait 5 - 10 minutes then use the "Quick Release" valve to release the steam and open the lid once the float valve has dropped.
Take out the bay leaf and thyme sprigs. Add the coconut milk. Then use an immersion blender to blend the soup. Or you can also ladle the soup into a blender and blend until you get a smooth consistency. Season with salt and pepper to taste and garnish with roasted pumpkin seeds.
Notes
Store leftovers in an airtight container and keep in the fridge for up to 4 days or freeze for up to 1 month.