Ingredients

1 medium yellow onion, chopped

2 cups diced carrot

2 cups apple, peeled and diced - I used Honeycrisp

6 cups chopped butternut squash

2 garlic cloves, minced

1 tsp ground turmeric

1/2 tsp ground cinnamon

1 quart Vegetable Stock

1 cup plant milk, I used cashew milk - coconut milk will work well too giving it a sweeter flavor

Instructions

1. Add the onion, carrot, apple, butternut squash, garlic, turmeric, cinnamon and Vegetable Stock to a 6 quart Instant Pot or traditional pressure cooker.

2. Secure the lid, select pressure cook setting, high pressure, for 5 minutes.

3. When the pressure cooker timer is done, quick release the pressure.

4. Uncover and you can either blend it with an immersion blender or transfer to a high-speed blender such as a Vitamix and blend 1 or 2 cups at a time, working in batches until it’s all smoothly blended. Whatever blend method you use, be very careful as the soup mixture is VERY hot. Once soup is completely blended to a silky smooth texture, stir in the nut milk.

** Stovetop Variation: Use a large Dutch oven and follow step one. Cover and bring to a boil, then reduce to a simmer. Cook until veggies are tender, about 25 to 30 minutes. Proceed with step 4.

Serve with any toppings you prefer, I topped mine with pepitas.