INSTANT POT INSTRUCTIONS:

1. Select “SAUTE” mode.
2. Add olive oil to Instant Pot, then add onion. Saute 4-5 minutes, or until starting to turn translucent and tender.
3. Add garlic and ginger and cook 1 minute more.
4. Add carrots, squash, and broth.
5. Cover and be sure steam release handle is set to “SEALING.”
6. Press “CANCEL” (to cancel the saute mode), then press BROTH/SOUP (or manual) and set to cook 8-10 minutes.
7. After 8-10 minutes, carefully perform quick release by switching steam release handle to “VENTING.” Allow to vent until pressure seal (float valve) drops down.
8. Carefully open Instant Pot and allow soup to cool slightly. Puree in the pot using an immersion blender OR cool soup even longer and puree in batches using a traditional or high-speed blender.
9. Season with salt and pepper, to taste.

STOVETOP DIRECTIONS:

1. Heat olive oil in a soup pot over medium heat.
2. Add onion and saute 5-7 minutes, or until union is translucent and tender.
3. Add garlic and ginger and cook 1 minute more.
4. Add carrots, squash, and broth.
5. Bring to a boil, then reduce to a simmer. Simmer at least 15-20 minutes, or until squash and carrots are very tender.
6. Let cool slightly and puree in the pot using an immersion blender (or cool longer and puree in batches using a traditional or high-speed blender).
7. Season with salt and pepper, to taste.

SLOW COOKER DIRECTIONS:

1. Add all ingredients to slow cooker.
2. Stir to distribute evenly, then cook on HIGH for 3-4 hours or LOW 5-6 hours.
3. Let cool slightly and puree in the slow cooker using an immersion blender or puree in batches using a traditional or high-speed blender.
4. Season with salt and pepper, to taste.