Butternut Carrot Soup
Description
Cold weather reminds us of hearty soup with an aroma of pumpkin pie spice wading through the halls. What a better way to enjoy your snow day than with a thick creamy butternut squash soup
Method:
- Combine butternut, carrot, onion, persimmon and vegetable broth in an instant pot and cook it under manual pressure for 6 min
- After venting the steam, open the lid. Blend the contents either with a handheld immersion blender or a regular blender. Small tip: If the contents appear too liquidy, you can scoop the pieces out and blend them using a little bit of the remaining liquid in the pot and a 1/2 cup of soy milk. Otherwise, you can blend the entire contents and then add the soy milk to get a creamy consistency.
- Sprinkle the spices – pumpkin pie, allspice, oregano, pepper, salt, and cardamom. Mix the soup.
- Right before serving, garnish with cilantro and chives.