Cozy Chipotle Butternut Squash Soup

DESCRIPTION:

Cozy, smokey and creamy, this instant pot Chipotle Squash Soup is packed with flavor and perfect for any day! Made with tender butternut squash, smoky chipotle, and warm spices. It’s vegan, oil-free and effortless to make. Perfect for lunch or dinner, or meal prep.

INGREDIENTS:

3 lbs. butternut squash, chopped
1 cup onion, chopped
1 cup celery stalks, chopped
1 cup carrots, chopped
2 lbs. sweet potato, chopped
5 garlic cloves, minced
1 tsp Chipotle powder
4 cups low sodium vegetable broth
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp oregano
1/4 tsp cinnamon, for warmth
2 tsp bensons table tasty or your favorite salt free seasoning
1/4 tsp red pepper flakes or more to taste
Black pepper to taste
1 cup of plant milk, add at the end before blending

Optional Garnishes:

Fresh cilantro, pumpkin seeds, avocado, lime wedges

PREPARATION:

1-Click on the sautée function of your 8-qt. Instant Pot, and once it’s hot add the onions, celery and carrots and sauté until the vegetables are tender. About 8 minutes. If you need to add a little water to deglaze the pan, add 1 tablespoon at a time.
2-Next add the minced garlic and sauté for 30 seconds.
3-Next add all your spices, and do a quick sauté to bloom the spices. Turn off the pressure cooker.
4-Next add the rest of the ingredients except for plant milk and garnishes.
5-Set the timer on your instant pot for 10 minutes, let the pressure come down naturally for 15 minutes, then release the rest.
6-Open the lid carefully, add 1 cup of plant milk, then using your immersion blender, go ahead and start blending directly in your Instant Pot until the soup is creamy and smooth.
7-Ladle into bowls and garnish with cilantro, pumpkin seeds or avocado.

CHEF´S NOTE:

Link to watch the video: Click Here