This easy vegan soup comes together in under an hour, thanks to one of our favorite kitchen appliances, the InstantPot. The perfect fall lunch or dinner, it's cozy and seasonal and freezes well, so make a double batch and save half for later!
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Ingredients
4 cups vegetable stock (or chicken stock if not making vegan)
2 cloves garlic, peeled and minced
2 large carrots, peeled and diced
2 Granny Smith apples, cored and diced
1 medium (uncooked) butternut squash peeled, seeded and cubed
1 white onion, diced
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/8 tsp cinnamon
1 2 in piece fresh ginger, minced
Directions Turn Instant Pot to saute.
Add 1 tbsp EVOO and saute onion for 5 minutes
Add minced ginger and garlic and saute another 2 min
Turn off Instant Pot and add all other ingredients.
Pressure cook at high for 8 minutes. Vent and allow to depressurize for 10 minutes.
Use immersion blender to thoroughly blend ingredients.
Serve warm or freeze for another day!
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