Easy Instant Pot Vegan Butternut Squash and Fennel Soup
Butternut squash and fennel cooked in the Instant Pot with thyme and garlic then blended into a creamy soup.
Servings 4
Ingredients
- 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
Instructions
Instant Pot
- 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.
Stovetop
- 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.
Notes
You can even add a pad of butter or a touch of cream to give the soup more richness and creaminess.