The time has come. It’s time to make my favorite fall soup. Instant Pot Butternut Squash Carrot Soup. This soup has it all. It is easy to make, filling, absolutely delicious, like bowl licking delicious and it is vegan! So get ready to fall in love.
Tips For Making The Soup
The Leeks
Make sure you wash your leeks well. Dirt loves getting stored in all the little ridges. I like to cut them and then soak them in water to make sure I get all of the dirt off.
You only want to use the bottom half of the leek. You can use the top part and the bottom root for making vegetable stock later on if you like. I like to put all my leftover vegetable scraps in a bag and store them in the freezer until I have enough to make stock. Around 4 to 5 cups of scrapes will make a good amount of stock.
The Squash
This recipe calls for 3 cups of chopped squash which should equal a medium sized squash. The easiest way I have found to cut a butternut squash is to first remove both ends. Then with a peeler, peel the hard outer skin. Cut in half, scoop our the seeds and then chop into the size needed. This recipe calls for a rough chop.
Same with the carrots. Peel and chop in a similar size.
Cooking the Soup
If you are using the instant pot turn it on to sauté, add in your oil and once heated add in your vegetables. I like to sauté it for at least 8 minutes. The more caramelization you have on the vegetables the better the flavor.
Once its well caramelized you can add in your seasonings and then your stock. Mix well and make sure to get all the stuck on bits at the bottom off before you start to cook it.
Now you can turn it on manual for 10 minutes and quick release when it is done.
Add in your coconut cream and blend with either an immersion blender or regular blender. Just make sure the blender lid is sealed on tightly. Make sure you are tasting it as you go. Feel free to add some additional salt or nutmeg as needed.
Stovetop Instructions
If you don’t have an Instant Pot you can definitely still make this. I would use a large stock pot or Dutch oven. Follow the same instructions, sautéing your vegetables until caramelized, add in your seasoning and stock. Mix well and bring to a simmer and cover your pot and let cook for 20-25 minutes.
When the vegetables are soft add in your coconut milk take off the heat and blend your preferred way.
Garnish
Instant Pot Butternut Squash Carrot Soup is amazing on its own but feel free to add some garnishes for a little added boost. I like adding
Chopped walnuts and apples
Creme Fraiche and Chopped Green Onions
Pepitas and Fresh Thyme
Instant Pot Butternut Squash Carrot Soup
Equipment
- Instant Pot
- Blender or Immersion Blender
Ingredients
- 2 Tbsp Avocado Oil
- 1 Cup Leek Cleaned and Chopped.
- 3 Cups Butternut Squash Peeled and Chopped.
- 2 Cups Carrots Diced.
- 1 Tbsp Ground Nutmeg
- 1 Tsp Salt
- 1/2 Tsp Ground Ginger
- 1/2 Tsp White Pepper
- 2.5 Cup Vegetable Broth
- 1 Cup Canned Coconut Milk
Optional Garnishes
- Diced Apples
- Chopped Fresh Thyme
- Crema or Sour Cream
- Pepitas (Pumpkin Seeds)
- Chopped Walnuts
- Chopped Green Onions
Instructions
- Start by chopping, washing and dicing your leek.
- Next peel and chop your Squash and carrots.
- Turn your instant pot on to Saute.
- Add in your oil.
- Now add in your vegetables and sauté for 8-10 minutes until they start to brown.
- Add in your seasonings and broth. Make sure you scrape all the stuck on bits with your spoon.
- Turn instant pot to manual for 10 minutes and quick release when finished.
- Add in your coconut milk.
- Now you want to either pour it into a blender carefully to blend or you can use an immersion blender to blend it in the pot. Blend until smooth and creamy.
- Taste for additional seasoning and serve! Garnish with fresh herbs, crema, apples or eat it by itself!