About the Recipe
Instant pot butternut squash soup: warm, hearty delicious and vegan!
1 butternut squash, seeded and chopped to fit in pot
4 garlic cloves
1 large yellow onion, chopped
1 cinnamon stick
1/2 tsp cinnamon
1/4 tsp nutmeg
Sea salt & cracked black pepper to taste
1 liter vegetable or chicken broth
1 tbsp olive oil
Set pot on sauté, heat the oil and cook the onion and garlic until soft and fragrant.
Add broth and squash and stir. Let cook for 2 mins.
Add spices and herbs of choice and set to pressure cook for 10 mins.
You can wait 10 mins after it's done before venting or let pressure to release naturally.
When done, blend and serve with coconut milk or plain yogurt.
To roast the seeds, pat dry then spread on parchment paper lined baking tray. Bake on high (425F) for about 7-10 mins or until dry and toasted.