Description
This wonderful soup is full of flavor and uses ingredients from the fridge and pantry. Vegetarian, Gluten-Free and can be prepared in under 45 minutes. It is comfort in a bowl during these stressful times.
Ingredients
Scale
- 1 butternut squash, peeled and diced (4 cups)
- 4 apples, cored and coarsely chopped (4 cups)
- 4 carrots, peeled and coarsely chopped (2 cups)
- 1 leek, cleaned and coarsely chopped, (1 cup)
- 2 stalks celery, coarsely chopped, (1 cup)
- 1 red bell pepper, cored, seeded and coarsely chopped
- 1–1/2” ginger, cut in half
- 1/2 bundle fresh parsley stems, just the stems
- 2 tablespoons vegetable oil
- 3 cups vegetable broth
- 1/2 teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon white pepper
Instructions
- Peel and dice the butternut squash, carrots, apples, leeks, celery and red bell pepper. Cut into pieces about 1-1/2”.
- Cut the ginger piece in half and remove stems from parsley, reserving the stems for another use.
- Turn the Instant Pot to the saute mode, add the vegetable oil. Saute the carrots, leeks, and celery for about 5 minutes or until the leeks have softened and there is some carmelization on the carrots and celery.
- Add the chopped butternut squash, apple, red bell pepper and stir to incorporate with the other vegetables.
- Place the ginger halves and parsley stem on top of the vegetables. Pour in the vegetable stock and sprinkle the smoked paprika over the top.
- Lock the lid of the Instant Pot in place and turn the pressure release to seal. Press the Pressure Cook setting, after selecting “high pressure”. Set the time to 14 minutes. (Note: it will take about 10 minutes for the pot to come up to pressure before it starts cooking.)
- Once the timer is finished, cover the Instant Pot with a dish towel and quick release by turning the pressure release switch to the venting position. A jet of steam with come from the pressure release valve which should be covered with the dish towel to prevent excess steam hurt you or your upper cupboards.
- Remove the pieces of ginger and parsley stems with a slotted spoon and discard.
- Carefully transfer the soup to the blender (do this in small batches) or use immersion blender and blend until smooth.
- Taste and add kosher salt and white pepper as desired.
- Serve warm and garnish with fresh parsley.
- Swirl in heavy cream and top with apple slices if desired.
Notes
Feel free to sustitute an onion for the leek. Or regular paprika for the smoked paprika.
You can use boullion to make stock if that is what you have.
Nutrition
- Serving Size: 1-1/2 cups
