Vegan Butternut Squash Soup with Your Pressure Cooker
This rich and creamy vegan butternut squash soup is made with fire-roasted vegetables and smooth coconut milk. It’s pressure-cooked for deep flavor, with just a little turmeric and paprika for warmth and kick. Perfect for a cozy night in.
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Knife
- 1 Cutting board
- 1 Pressure cooker
- 1 Immersion blender
Ingredients
Main ingredients
- 1 Butternut squash large, halved, seeds removed, and scored
- 1 Yellow onion peeled and quartered
- 3 heads Garlic tops sliced off
- 3 sprigs Fresh thyme
- 1 teaspoon Paprika
- 0.5 teaspoon Salt and pepper to taste
- 1 tablespoon Extra virgin olive oil
- 2.5 cups Vegetable broth
- 0.5 teaspoon Minced ginger
- 0.5 teaspoon Turmeric
- 1 cup Full fat coconut milk or vegan heavy cream
- Pumpkin seeds for garnish (optional)
- Thyme sprigs for garnish (optional)
Instructions
Instructions
- Preheat oven to 400°F (200°C). Prepare squash by halving and scoring, peel and quarter the onion, cut tops off garlic heads.
- Lay vegetables on baking sheet, drizzle with olive oil, and season with paprika, salt, pepper. Top with thyme sprigs.
- Roast for 30–35 mins until soft and caramelized. Remove onion and garlic earlier if needed.
- Cool slightly. Scoop out squash flesh and squeeze roasted garlic cloves from skins. Transfer everything to pressure cooker.
- Add vegetable broth, minced ginger, and turmeric. Mix well before sealing lid.
- Cook on high pressure for 8 minutes. Let pressure release naturally.
- Blend until smooth using immersion blender or in batches. Stir in coconut milk or vegan heavy cream.
- Warm gently before serving if needed. Garnish with pumpkin seeds and thyme sprigs if desired.
Notes
Store in an airtight container in fridge for up to 4 days or freeze for later. For a crunchy topping, don’t skip the pumpkin seeds!