Instant Pot Vegan Butternut Squash Soup

Prep Time20

Cook Time35

Total Time55

Course: Soups & Stews

Cuisine: Vegan

Servings: -10 servings of soup

Calories: 318kcal

Author: Lisa Le

2 tbsp vegetable oil I used sunflower
1 large cooking onion diced
3-4 cloves garlic smashed then finely minced
1 tbsp onion powder
1 tbsp garlic powder
1 tsp cumin powder
1/4 tsp cayenne powder
5 tsp concentrated bouillon paste
1 large butternut squash peeled and chopped
2 medium carrots peeled and diced
1 medium sweet potato peeled and diced
6-8 cups water/vegetable broth depending on the size of your veggies, you want just enough to cover the veggies with water in the pressure cooker
2 tsp kosher salt or to taste

Using the Saute function on the instant pot, cook onions with vegetable oil for about 3 minutes, until onions are translucent and beginning to brown.
Add the minced garlic and cook until fragrant. Do not let the garlic burn. Add a splash of water to deglaze the bottom of the pot.
Add the onion powder, garlic powder, cumin powder, cayenne powder and stir to cook the spices until fragrant.
Add the concentrated bouillon paste and a bit more water to deglaze the bottom of the pot and stir to incorporate the paste.
Add the cubed butternut squash, carrots, and sweet potato, then cover with just enough water, not exceeding the max fill line in the cooker.
Close the Instant Pot, and change settings to 35 min on Soup. Make sure to seal the vent and let cook. You can either let naturally release or manually release once 35 mins have elapsed.
Blend either in a traditional blender or use an immersion blender (stick blender) directly in the IP and blend until silky. Add salt to taste, and enjoy!