Winter Vegetable Soup

Despite the 60-degree and sunny weather this past weekend, I was craving soup. I think my body subconsciously wants winter to stick around a little longer; with snow in the forecast for this Friday, it just might get its wish. How do we have balmy weather one weekend and snow the next? I don’t know—that’s the mid-Atlantic region and global warming for you. But I digress.

This hearty soup is sweet and savory; and, like most soups, it gets better with age. So, make a batch of this on a Sunday and enjoy it through the week (if you can keep yourself from slurping it all up in one sitting!).

Ingredients
2 Tbsp extra virgin olive oil
1 C diced celery (about 2 large stalks)
1 C diced carrot (about 3 small carrots)
1 C diced parsnips (about 2 small parsnips)
3 C diced butternut squash (about 1 small butternut squash)
1 1/2 C diced yellow onion (about 1 medium onion)
1 tsp salt
1/2 tsp pepper
pinch of ground nutmeg
3 stalks of fresh flat parsley
3 sprigs of fresh thyme
2 sprig of fresh rosemary
2 fresh bay leaves
3 cloves garlic, diced
3 C chicken broth, (or vegetable broth)
1 C coconut cream

Method

Set your Instant Pot to sauté and pour in the olive oil.

Sauté the celery, carrots, parsnips, butternut squash, and onion for 8 minutes.

Add salt, pepper, nutmeg, herbs and garlic. Sauté for another 2 minutes.

Pour in the broth and coconut cream. Change the Instant Pot setting to Soup and set for 15 minutes.

Let cool for at least 5 minutes, then carefully remove stems and any large pieces of the herbs before serving.

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