A delicious and hearty soup for fall that’s vegan and gluten-free!
Whole small-medium butternut squash
3–4 medium peeled, cooked sweet potatoes
1/2 cup pumpkin puree
1 yellow onion, chopped
4 carrots, peeled and roughly chopped
1 carton of veggie broth
can of coconut milk
good pinch of nutmeg
1 teaspoon of cinnamon
salt and pepper to taste
Cook the butternut squash. Cut it in half, remove the seeds, and place in the Instant Pot with 2 inches of water, and cook for 12 minutes on manual. Remove the squash, drain the Instant Pot, and set the squash aside to cool slightly.
Next, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instant Pot. Cook for 12 minutes on manual.
Do a quick release, and then stir in the butternut squash (if you use a spoon to scoop it out from the skin, it should come out easily), sweet potatoes, and coconut milk. Use an immersion blender to blend until smooth.
Adjust seasonings as needed. Ours needed a bit more salt and cinnamon.
Top with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Enjoy!!
Store any leftovers in the fridge for up to a week, or freeze half for an easy pre-made dinner component. I like to serve it with a big salad and fresh sourdough.