Blended soups are just too easy! When you can throw everything in your electric pressure cooker it’s even easier. This butternut squash soup is so easy to make, and healthy which is a recipe that I always need around the holidays.
This soup only has four ingredients…yes, that’s right FOUR! Originally I used an onion in this soup, but when I retook the photos I forgot the onion. The soup turned out great anyway so I left it out completely. You can add one chopped onion here if you’d like and even add other ingredients like carrots, apples, or pears if you are trying to use up any leftover produce that’s in the fridge!
The best part about this recipe is that it uses no added fat! I didn’t put any oil in with the veggies, but free free to add a tablespoon if you’d like. Use pre diced butternut squash if you’re pressed for time! And lots of thyme 😉 It makes the soup.
Easy Instant Pot Vegan Butternut Squash and Fennel Soup
- 2 fennel bulbs cored and chopped
- 4 large cloves garlic smashed
- 16 oz. diced butternut squash
- 32 oz. low sodium vegetable broth 1 carton
- Handful of thyme sprigs 6-7 sprigs
- Place vegetables in our Instant Pot or multicooker. Add the entire carton of broth (32 oz.). Then place thyme sprigs on top. Cook on Manual for 15 minutes then quick release the pressure.
- Carefully open the lid and remove the thyme sprigs (use tongs or wait until the vegetables have cooled to remove). Season with 1 tsp of salt.
- Blend in batches if using a blender or food processor, or using an immersion blender blend until the soup is very smooth. Add salt if needed, and fresh cracked black pepper.
- Add squeeze of lemon if desired.
- Garnish with sliced raw fennel, fresh thyme, croutons, and pomegranate seeds if desired. Serve warm.
- Place all ingredients in soup pot or Dutch oven.
- Bring to simmer then cover and cook for 15- 20 minutes until vegetables are tender.
- Season with salt and pepper then blend until smooth.