Select the sauté function on your Instant pot and add the onion, carrot, and celery with 2-3 tablespoons of water. Sauté until softened, about 5 minutes.
Add all remaining ingredients, except the milk, and give it a stir. Close the lid and set the valve to the sealing position. Now set to pressure cook for 6 minutes (it will take about 15 minutes to reach pressure). When the timer is complete, quick-release the steam valve and open the lid once safe to do so.
Use an immersion blender to puree the soup. (Or carefully transfer to a blender, working in batches.) Stir in the plant milk and add salt and pepper to taste. Then serve garnished with cashew cream if desired.
Stove Top Directions
Add the onion, carrot, and celery with 2-3 tablespoons of water to a large pot and sauté until softened, approx 5 minutes.
Add all the remaining ingredients, except the milk, and mix well. Bring to a boil and then reduce heat to a simmer and cook until squash and potatoes are fork tender, approx 20-25 minutes.
Turn off the heat, and puree your soup using an immersion blender. (Or carefully transfer to a blender, working in batches.) Stir in the plant milk and add salt and pepper to taste. Then serve garnished with cashew cream if desired.
Video
Notes
For added depth of flavour (and if time allows) halve your butternut squash and roast it flesh side down until easily pierced with a fork. Then add the roasted squash to your pot of soup and puree together.To save time, you may purchase pre-cut butternut squash in your grocery store. You will need approx. 5 cups of cubed squash.For nut-free, use soy milk, oat milk, or coconut milk (the carton kind, not canned) instead of cashew.Leftovers keep refrigerated for 3-5 days in a sealed container or freeze airtight in a freezer-safe container for up to 3 months.