Instant Pot Butternut Squash Soup {Vegan}

🧂 Ingredients

• 1 tbsp olive oil
• 1 butternut squash, peeled and chopped
• 4 carrots, peeled and chopped
• 2 yellow onions, diced
• 8 cloves garlic, minced
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp pepper
• 5 sage leaves (plus more for garnish)
• 1 tbsp olive oil
• 10 sage leaves

Instructions

• 1 Add all ingredients to Instant Pot in the order that they are listed, with the
  exception of sage. Place lid on Instant Pot and make sure valve is set to seal.
• 2 Press the pressure cook button and set to high, then cook for 5 minutes. Instant
  Pot will take about 5-10 minutes to come to pressure then pressure cook for 5
  minutes.
• 3 Do a quick release of the pressure on the Instant Pot by flicking the switch at
  the top with a spoon. Open the lid when pressure gauge has dropped and the lid
  opens easily.
• 4 Add in sage then blend soup with an immersion blender. Garnish with crispy sage
  and a swirl of creme fraiche/cream/coconut milk (optional – do not add dairy if
  making vegan), then serve and enjoy!
• 5 Heat olive oil in a medium-sized skillet over high heat. Once oil is hot, add
  sage and fry for 30 seconds or less, until sage is crispy. Drain onto a paper
  towel lined plate, then use as a garnish for soup.

Nutrition Info