Butternut Carrot Soup

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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


  1. Combine butternut, carrot, onion, persimmon and vegetable broth in an instant pot and cook it under manual pressure for 6 min
  2. 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.
  3. Sprinkle the spices – pumpkin pie, allspice, oregano, pepper, salt, and cardamom. Mix the soup.
  4. Right before serving, garnish with cilantro and chives.


1 large butternut squash, cubed (6-8 cups)
2 medium carrots, chopped (2-3 cups)
1 medium onion, (1 cup)
3 cups of low sodium vegetable broth
2 ripe persimmons (optional)
1/2 to 1 cup of unsweetened soy milk
1/4 teaspoon of pumpkin pie spice
1/4 teaspoon of allspice or nutmeg
1/4 teaspoon of ground cardamom
1/4 teaspoon of dried oregano
1/4 teaspoon of freshly ground pepper
Salt to taste
For Garnishing:
Fresh cilantro (optional)
Fresh or dried chives