Pressure Cooker Vegan Butternut Squash Soup

Name: Pressure Cooker Vegan Butternut Squash Soup
Total time: 30 min
Ingredients: 6 cups butternut squash, cut into 1-inch pieces; 2 cups vegetable broth; 1 ½ cups light coconut milk; 2 medium carrots chopped into 1-inch pieces; ⅓ cup onions, diced; 2 cloves garlic; 1 dried bay leaf; 1 tsp or few sprigs of thyme; salt & pepper to taste; ½ tsp curry powder (optional); ½ tsp ginger powder (optional); ¼ tsp cayenne powder; (Optional toppings) roasted pumpkin seeds, minced fresh garlic chives, vegan cheese.

infraovensculinary.com

Add the butternut squash, vegetable broth, carrots, onions, garlic, bay leaf, and thyme to the pressure cooker.

View full recipe on infraovensculinary.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at infraovensculinary.com.

Share this recipe:

Cooking tools:

Pressure cooker
Immersion blender
Blender
Chef's knife
Cutting board
Spoon

Ingredients

6 cups butternut squash, cut into 1-inch pieces
2 cups vegetable broth
1 ½ cups light coconut milk
2 medium carrots chopped into 1-inch pieces
⅓ cup onions, diced
2 cloves garlic
1 dried bay leaf
1 tsp or few sprigs of thyme
salt & pepper to taste
½ tsp curry powder (optional)
½ tsp ginger powder (optional)
¼ tsp cayenne powder
(Optional toppings) roasted pumpkin seeds, minced fresh garlic chives, vegan cheese.