This recipe will work in any pressure cooker, but buttons may be called by other names on non-Instant Pot brand pressure cookers (and in some cases on other models of the Instant Pot brand!). Consult your manual for any questions based on your specific brand of pressure cooker. The Instant Pot I’m using is an Instant Pot Duo 6qt. You will need a 6qt or larger to make this soup.

Sauté onion: If your Instant Pot has a Sauté function (there should be a button on the front panel), sauté your onions for 3-4 minute or until they start to soften. If you use oil, you're welcome to add a tablespoon of that first. I just add a tablespoon or two of water or broth anytime my onions start to stick. (If your pressure cooker does not have a sauté button, you can either sauté onions, garlic, and ginger on the stove top and add them in, or skip this step and the next one.)

Add the garlic and ginger And sauté for another minute, adding a splash of water or broth if necessary.

Cook the soup Now add the cubed squash, chopped carrot, the broth, and half the dried thyme. Stir well, close the lid, set the pressure valve to ‘SEALING’ and cook on high pressure (or manual) for 12 minutes.

Allow the pressure to release naturally for 15 minutes After the pressure cooker is done. Then, using a cooking spoon, carefully switch the pressure valve to ‘VENTING’ and allow the rest of the pressure to release. (Your pressure cooker may use different words or buttons. Please consult your manual.

Carefully release the pressure: When it is safe to open the lid (for my Instant Pot, that's when the pressure indicator is in the "down" position, but consult your pressure cooker manual), do so carefully. There will be steam, so try not to stand too close.

Blend until smooth: Either use an immersion blender to blend until smooth, or carefully transfer the soup to a countertop blender (you may have to blend in batches).

Add the coconut milk(or whatever your substitution is), the remaining thyme, and salt and pepper. Stir well and taste, adjusting the flavors as needed.

Serve Your finished butternut squash carrot ginger soup with roasted squash seeds (see instructions below if needed) or try my quick vegan croutons.