Ingredients:

• 2-3 yellow squash

• 2 onions

• 3 cloves of garlic

• 1 carrot

• 2 potatoes

• 4 cups of vegetable broth or water

• 1 tablespoon bouillon paste (if using water)

• 2 tablespoons vegan butter (I used Earthbalance)

• 1 teaspoon powdered cumin

• 1 teaspoon red chili powder

• 1 teaspoon sage

• 1 teaspoon coriander powder

• ½ teaspoon turmeric

• ½ teaspoon cinnamon

• salt & pepper

• cooking oil

Recipe:

I used my instant pot for this recipe, but you can also do everything in a pot!

1. Roughly chop all your veggies, it doesn’t have to be perfect because you’ll be blending everything anyway.

2. Either put your instant pot on the sautée mode and add in you cooking oil or heat your cooking oil in a pot on the stove.

3. Add in your onion and garlic. Cook for about 3-4 minutes or until your onions are translucent.

4. Add in all your spices and butter and mix with your onion-garlic mixture. Add in the rest of your veggies (except cilantro) and combine with all your spices.

5. Add in your water + bullion paste or vegetable broth.

6. Put your instant pot on pressure cook for five minutes or leave to boil on the stove until all the veggies are cooked. (Pro tip: If you’re using an instant pot, it’ll take about 20-25 minutes for the pressure to build and the pressure to naturally release after it is done cooking).

7. When all your veggies, specifically your potatoes, are cooked set aside to cool and then add to a blender.

8. Blend on high for a few minutes until your soup is nice and smooth.

9. Put back into your pot, top with some more red chili powder, pepper, chopped cilantro, and any of your other favorite soup toppings. (I added fried onions). Now you’re ready to enjoy!