Plant Based Butternut Ginger Bisque

By: Molly Patrick

Plant Based Butternut Ginger Bisque
cuisine icon Cuisine
Modern
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, Low Carb, Low Fat, Paleo, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4-6 servings, black pepper, butternut squash, carrot, celiac, contributed, cook 10 min, dairy free, easy, garlic, ginger, gluten free, green apple, less than 15 min, low carb, low fat, modern, paleo, parsley, plant-based, prep 5 min, pressure cook, salt, vegan, vegetarian, water, yellow onion

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
4-6 servings
Ingredients
  • 1 cup yellow onion
  • 4 cloves garlic
  • 2 teaspoons Ginger
  • 1 cup carrot
  • 1 green apple
  • 1 butternut squash
  • 1 teaspoon salt
  • 2 cups Water
  • 1/4 cup parsley
  • black pepper
Instructions
  • Prep and measure out all of the ingredients before you start.
  • Press the saute button on your Instant Pot and heat for 2 minutes. Add the onions and cook for 5 minutes, adding a splash of water when they start to stick or look dry.
  • Add the garlic, ginger, carrot, apple, squash and salt and stir. Turn off the Instant Pot and add the water. Lock the lid into place, making sure the nozzle is in the sealing position.
  • Use the manual setting and set the timer for 5 minutes. When the timer goes off, use the natural release method. When all the pressure is out of the Instant Pot, take off the lid and allow to cool for about 15 minutes.
  • In batches, blend the soup in your blender (or all in one go with a blender stick) until all of the soup is blended and it’s super creamy and smooth.
  • Add the parsley and black pepper and stir. Enjoy!
Plant Based Butternut Ginger Bisque image 1Plant Based Butternut Ginger Bisque image 2
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