Recipes
Plant Based Butternut Ginger Bisque
4-6 servings
less than 15 min
Easy
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!
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About the chef
Molly Patrick
Molly Patrick is the co-founder and CEO of Clean Food Dirty Girl and a certified Life Coach. Raised in the rugged environment of New Mexico during the 1980s, Molly's unconventional upbringing shaped her into a resourceful and humble leader. Growing up in a teepee with no electricity, indoor plumbing, or hot water while her parents hand-built their home from mud, straw, and rocks, Molly developed a deep appreciation for simplicity and innovation. A lifelong vegetarian, Molly has never eaten meat, and in 2015, she quit smoking and drinking after years of struggling with addiction. Determined to create a life beyond her wildest dreams, she has since built a thriving business and community that focuses on plant-based eating and personal empowerment. Molly now lives in Maui, where she continues to inspire others to live healthier, more fulfilling lives.
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