Instant Pot Butternut Squash Carrot Soup
Try this simple, amazing butternut squash, carrot, leek soup with coconut milk. Vegan and delightful this soup is perfect with a piece of crusty bread, garnished chopped apples and pepitas.
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!