Chef AJ blogs at EatUnprocessed.com.

Smoky Butternut Bisque

Choose any nondairy milk you like to add creaminess to this vegan soup. Almond, soy, coconut, and cashew are all good choices.

PREP TIME: 10 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 20 minutes

TOTAL TIME: 30 minutes

RELEASE: Quick

SERVES: 4

• 3 cups chopped onions (about 10 ounces)
• 2 pounds butternut squash, peeled, halved, and seeds removed, cut into chunks
• 6 cloves garlic
• 2 pears, stemmed, halved, and cored
• 1 tablespoon smoked paprika
• 1½ teaspoons salt-free seasoning
• ⅛ teaspoon chipotle powder
• 1 cup plain unsweetened nondairy milk

PREP

Select sauté on the Instant Pot® and adjust to normal. When hot, add the onions to the pot. Sauté the onions until browned, adding water if necessary. Add the squash, garlic, pears, paprika, seasoning, and chipotle powder. Press cancel. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Add the milk and puree soup in a blender or in the pot using an immersion blender.