Plant Based Butternut Ginger Bisque
Servings Prep Time
4-6servings 5minutes
Cook Time
Servings Prep Time
4-6servings 5minutes
Cook Time
  • 1cup yellow oniondiced
  • 4cloves garlicminced
  • 2teaspoons Gingerpeeled and chopped
  • 1cup carrotchopped
  • 1 green applechopped (discard the core and seeds)
  • 1 butternut squashpeeled and chopped (about 4 cups)
  • 1teaspoon salt
  • 2cups Water
  • 1/4cup parsleyfinely chopped
  • black pepper
  1. Prep and measure out all of the ingredients before you start.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the parsley and black pepper and stir. Enjoy!
Recipe Notes