INSTANT POT INSTRUCTIONS:

1. Cook Onion. Press SAUTE and add olive oil and onion to the Instant Pot. Cook 4-5 minutes, stirring constantly, until onion begins to soften and turn translucent. Add garlic and ginger and cook 1 minute more. Press CANCEL to end SAUTE mode.
2. Combine. Add carrots, squash, and broth to Instant Pot, along with 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Pressure Cook 10 Minutes. Secure the lid and double check that the pressure valve it set to SEALING (not venting!). Select MANUAL or HIGH PRESSURE button and set timer for 10 minutes.
4. Quick Release Pressure. After the soup has cooked for 10 minutes, carefully switch the pressure valve to VENTING to release the steam. (I recommend wearing an oven mitt to protect your hands from steam!)
5. Cool Slightly & Puree. Carefully open the lid of the Instant Pot and allow the soup to cool slightly. Puree in the pot using an immersion blender or let soup cool even longer and work in batches to puree in a traditional or high-speed blender. I prefer using a high-speed blender for the smoothest creamy texture.  (PLEASE SEE NOTES for tips on blending hot soup!!)
6. Taste and season with additional salt or pepper, to taste. Garnish with cilantro or a drizzle of olive oil or coconut milk (or heavy cream, if you prefer).
7. Serve & Store. Enjoy soup warm and store leftovers in an airtight container in the fridge 3-4 days or freeze up to 2 months.

STOVETOP DIRECTIONS:

1. Soften Veggies. In a Dutch oven or large soup pot, heat olive oil over medium heat. Add onion, carrots and butternut squash. Saute 25-20 minutes to soften until fork tender. Add garlic and ginger and cook 1 minute more. Press CANCEL to end SAUTE mode.
2. Combine. Add broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and cover the pot with a lid.
3. Simmer. Bring the soup to a boil over medium heat, then reduce to a simmer. Simmer soup 20-30 minutes, or until veggies are very, very tender.
4. Cool Slightly & Puree. Puree soup in the pot using an immersion blender or cool soup even longer and work in batches to puree in a traditional or high-speed blender. SEE NOTES for tips on blending hot soup!!
5. Taste and season with additional salt or pepper, to taste. Garnish with cilantro or a drizzle of olive oil or coconut milk (or heavy cream, if you prefer).

SLOW COOKER DIRECTIONS:

1. Cook Onion. Warm olive oil in a skillet on medium heat. Add onion and cook 4-5 minutes, stirring constantly, until onion begins to soften and turn translucent. Add garlic and ginger and cook 1 minute more. (For a dump-and-go recipe, you can skip this step and add all ingredients to the slow cooker at once. I just think this gives the best texture & flavor.)
2. Combine. Add sauteed onion mixture, carrots, squash, broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the slow cooker.
3. Cook Soup. Secure the lid cook soup on HIGH 3-4 hours or LOW 5-6 hours.
4. Cool Slightly & Puree. Carefully open the lid of the Instant Pot and allow the soup to cool slightly. Puree in the pot using an immersion blender or cool soup even longer and work in batches to puree in a traditional or high speed blender. SEE NOTES for tips on blending hot soup!!
5. Taste and season with additional salt or pepper, to taste. Garnish with cilantro or a drizzle of olive oil or coconut milk (or heavy cream, if you prefer).