Use vegan butter, and non-dairy yogurt to keep this dish vegan

Equipment Needed

Instant pot, knife and chopping board, vegetable peeler, can opener, mixing bowls and spoons


Peel, seed, and dice butternut squash into large chunks. Peel and dice carrots into small pieces. Chop celery and onions into small pieces, then roughly chop garlic cloves. Open the can of coconut milk.

Turn instant pot on and set to sauté function. Let it heat for five minutes. Add butter, garlic and onions, and let sauté for five minutes. 

Next add the chopped celery, carrots, sage and thyme, sauté five more minutes, then add the butternut squash.

Mix everything together, add vegetable broth, coconut milk, and sea salt and pepper to taste.

Cover instant pot with lid and turn to manual high-pressure setting, and cook for 20 minutes. Let rest for 10 minutes after the timer goes off then release the steam valve. When safe to do so, take the lid off and remove the stems from the fresh thyme.

Purée the soup with an immersion blender until smooth. 

In a separate small bowl combine Greek yogurt and dried chives and mix well. Top each portion of soup with 2 tablespoons of this yogurt mixture, just before serving.