Ingredients:
- 7 cups butternut squash, cut in cubes
- 1 cup sweet potato, cut in cubes
- 1 large sweet onion diced
- 4 cloves of garlic, peeled & smashed
- 1/3 c. water for sauteing
- 1/4 c. roasted red pepper from a jar (may omit if not available)
- 2 tsp. crushed dried rosemary
- 2 tsp. salt (or less to taste)
- 1/2 tsp. black pepper
- 1/2 tsp. each, onion and garlic powder
- 2 tsp. liquid smoke
- 5 cups vegetable broth (I use water and Seitenbacher vegetable seasoning.)
- 1 to 2 T. cashews (optional)
- 1/2 cup almond or soy milk
Saute the onion, garlic, and rosemary in the 1/3 cup of water in the Instant Pot or in a 5-6 qt. soup pot on the stove top until the onion is translucent and the water is evaporated, about 5 minutes. Add the rest of the vegetables, spices, and broth to the pot. The ingredients should reach no higher than the 10-cup line on the IP liner. I put the cashews in a small stainless steel strainer on top of the soup, or tie them up in cheesecloth. In the IP, cook on Manual 10 minutes, then quick pressure release. On the stove top, simmer the soup for about 25 minutes until the vegetables are very soft. Blend the cooked cashews with some of the broth in a separate container with an immersion blender (stick blender), then add the cashew cream back into the pot with the plant milk, blending with the immersion blender until completely smooth and creamy. Alternatively, blend the soup ingredients in batches in a regular or high speed blender.
