Easy Vegan Butternut Squash Soup

Delicious vegan butternut squash soup that is super easy to make especially in a pressure cooker! Recently Fagor America sent me their new Helix Pressure Cooker and it is simply amazing! Seriously. It cooks rice in minutes and for this delicious vegan recipe I steamed the butternut squash, carrots, and onion in just 10 minutes. Did you know that one cup of butternut squash provides almost 300% of your daily needed intake for vitamin A? Isn't that cool?

 Easy Vegan Butternut Squash Soup made from scratch. It is super simple when using a pressure cooker, you won't even believe it!

Notes

This is by far one of my favorite Fall/Winter soups. If you want to try another seasonal vegan soup try this Purple Sweet Potato Saffron Soup.

If you don't have a pressure cooker step 1 - 5 can be accomplished by simply baking the veggies, it will just take longer. 

Only Eats

Ingredients

  • 2 pounds butternut squash (I used 2 smaller ones), cut in half lengthwise and width wise
  • 1 large yellow onion, halved and then halved again (big chunks that will fit in the pressure cooker)
  • 3 carrots, peeled and chopped in half or thirds (whatever will fit easiest in the pressure cooker)
  • 1 13.5 ounce can coconut milk (full fat)
  • 3 cloves garlic, minced
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon coriander
  • 1/2 teaspoon curry powder

Instructions

  1. Place a trivet and steamer basket into the pressure cooker. Add 1 1/2 cups water, squash, carrots, and onion. Close, seal, and place on high. 
  2. Once pressure is reached, turn down heat (just enough to maintain pressure) and let cook for 10 minutes. 
  3. After 10 minutes turn cooktop off and leave pressure on high until no more steam is being released.
  4. Then, turn valve to automatic release (steam position). 
  5. Once all pressure is released remove lid and let sit for 5+ minutes (remember it’s hot). 
  6. Carefully remove trivet with squash, carrots, and onion on it and separate squash. 
  7. With a spoon, carefully scoop out squash removing it  from it's peel (the skin is relatively soft and may break apart) and discard skin.
  8. Add squash, carrots and onion back into the pressure cooker with the left over water from the steaming process.
  9. Add all remaining ingredients to the pressure cooker. 
  10. Turn to low heat (with the lid off). 
  11. With a hand blender, blend together all of the ingredients until well combined and smooth. 
  12. Enjoy!

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