Instant Pot Butternut Squash Soup

You can find different varieties of pumpkin recipes during fall season, you might want to consider this as an option. This soup is made with butternut squash, carrots and tweaked with different herbs and spices for flavors. This soup recipe can be easily converted into vegan recipes by skipping heavy cream and adding coconut cream instead. Serve the soup with Pumpkin shaped buns

 Ingredients

• 2 tbsp. olive oil
• 1 butternut squash, peeled, and seeded and  cubed
• 2 medium carrots, peeled and chopped
• 1 large onion, chopped
• salt to taste
• Freshly ground black pepper
• 4 cloves garlic, minced
• 2 tsp ginger
• 3 cup vegetable broth
• 1 cup water
• 2 tbsp Heavy cream 

1. Peel and chop Butternut Squash and carrots.
2.  Turn on your instant pot in sauté mode, add olive oil.
3. Add onions, ginger and garlic and sauté until they are cooked
4. Add carrots and squash and sauté for two mins.
5. Add vegetable broth and salt.
6. Add water and mix.
7. Turn off sauté mode and cover the instant pot with the lid.  Turn on the Soup/Broth mode. Let the pressure release naturally for 20 mins and then release the vent.
8. Stir the soup and blend it with a help of immersion blender. 
9. Add black pepper and heavy cream and stir in.

Notes:

1. Pumpkin can be used instead of Butternut Squash.

2. Coconut cream can be added instead of heavy cream to make it vegan.