Pressure Cooker Vegan Butternut Squash Soup – Infraovens Culinary

Name: Pressure Cooker Vegan Butternut Squash Soup – Infraovens Culinary
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.

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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.