Go Back
Print
Recipe Image
Instruction Images
Smaller
Normal
Larger
Print
Butternut Squash Soup
Course
Lunch, Main Course, Side Dish, Soup
Cuisine
American, Soul, Southern
Keyword
Butternut Squash, Instant Pot, Soup, Vegan, Vegetarian
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
8
Calories
175
kcal
Author
Jennifer Gainer
Equipment
Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
Bamboo Spurtles
Stock Pot
Knife
Cutting Board
Bamboo Spurtles
Ladle
Blender
Large Mixer Bowl
Ingredients
2
lbs
Butternut Squash
peeled, seeded and cubed
2
cloves
Garlic
minced
2
Medium Carrots
peeled and chopped
1
Yukon Gold Potato
peeled and chopped
2
Tbsp
Extra Virgin Olive Oil
I used the flavored Oli+ve oils below
4
cups
Vegetable Stock
1
can
Coconut Milk
2
Tbsp
Poultry Seasoning
1
Tbsp
Smoked Paprika
1
tsp
Smoked Applewood Sea Salt
1
Tbsp
Nutmeg
fresh ground
1
tsp
mix peppercorn-pink, green & black
ground
Instructions
Dice up onion and sauté in your large stock pot with olive oil of choice until cartelized, add minced garlic for 2 minute at the very end.
Deglaze pot with Vegetable stock and add dice butternut squash, potatoes and carrots. Bring to a boil. Cover and reduce heat to medium.
Cook for 30- 40 minutes until vegetables are fork tender. They will start to break down and look like this.
Add one can of coconut milk.
Then in small batches run mixture through a blender in purify to get smooth.
Next add remaining seasoning to smooth mixture.
Top with cream fresh, toasted pumpkin seeds or hazelnuts.