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:
- 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.
- Add the serrano pepper, ginger, and garlic and sauté for 2 minutes, then add the remaining ingredients to the pot.
- Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
- Naturally release pressure for 10 minutes.
- Open the lid and use an immersion blender to puree the soup until smooth.
- Garnish with pumpkin seeds (or bacon) if desired.
Stovetop:
- 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.
- Add serrano pepper, ginger, and garlic and sauté for 2 minutes, then add the remaining ingredients to the pot.
- Cook covered for 30-40 minutes or until the veggies are soft.
- Puree with an immersion blender.
- 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.
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