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autumn soup

Autumn Soup


  • Author: Ashley Thomas

Ingredients

  • 1 tablespoon oil
  • 1 onion, roughly chopped
  • 4 cloves garlic, chopped
  • 1-inch ginger, chopped
  • 1 serrano pepper, chopped
  • 4 cups vegetable broth
  • 2 pounds chopped butternut squash
  • 1 pound sweet potato, peeled and chopped
  • 8 ounces baby carrots or chopped carrots

Spices:

  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon salt, to taste
  • ½ teaspoon black pepper, to taste
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • Big pinch of freshly grated nutmeg

 

  • Optional Garnish: pumpkin seeds or cooked and crumbled bacon

Instructions

Instant Pot:

  1. Press sauté and adjust to high heat. Add the oil to the pot and once it’s hot, add the onion and cook for 5 minutes, or until the edges start to brown.
  2. Add the serrano pepper, ginger, and garlic and sauté for 2 minutes, then add the remaining ingredients to the pot.
  3. Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
  4. Naturally release pressure for 10 minutes.
  5. Open the lid and use an immersion blender to puree the soup until smooth.
  6. Garnish with pumpkin seeds (or bacon) if desired.

Stovetop:

  1. Heat oil in a saucepan over medium heat. Add onions and cook for 8-10 minutes,  or until the edges of the onion start to brown.
  2. Add serrano pepper, ginger, and garlic and sauté for 2 minutes, then add the remaining ingredients to the pot.
  3. Cook covered for 30-40 minutes or until the veggies are soft.
  4. Puree with an immersion blender.
  5. Garnish with pumpkin seeds (or bacon) if desired.

Notes

You can adjust the amount of stock/broth to your liking. I like this soup nice and thick, so I only used 4 cups of broth.