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Butternut Squash Carrot Soup

Cultivator Kitchen
Print Recipe

Ingredients
  

  • 2.5 cups butternut squash, cubed
  • 1 cup carrot, sliced
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 1 fennel bulb, sliced
  • 1 tbsp extra virgin olive oil or more broth to saute
  • 2 bay leaves
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1/4 tsp nutmeg
  • 3 cups vegetable broth
  • optional toppings: unsweetened vegan yogurt, fennel fronds & black pepper

Instructions
 

  • Set the Instant Pot to Saute mode and add your olive oil, garlic and onion. Cook for 2 minutes.
  • Add your fennel bulb and spices, stir to combine, cook 1 more minute.
  • Turn off the heat, and add all the rest of the vegetables and the broth.
  • Close the lid and set the vent to sealing. Set the Instant Pot to Pressure Cook for 5 minutes.
  • Release the steam and use an immersion blender to blend up the soup until smooth. Add the toppings and serve while hot. Enjoy!