Hi, vegetarian carnivores! Merry Christmas! I mean, Halloween is done so it is basically the holiday season. Right? Right?? Either way, I’ve got a super article lined up for you to kick off the official holiday season. It is daylight savings today here in California, and for those of you who also are in states that observe it you know the love/hate relationship we all have with “falling back.” On the one hand you get an extra hour of Zzz, but on the other it gets dark at 5 pm. It literally looks like midnight by 7 pm. Today I have got a super special treat for all of you – a double threat, if you will. I have been experimenting with a few different kinds of soups over the last few weeks and decided to release TWO of the best fall soup recipes to you guys in one master post.
These are all made in the Instant Pot, which makes cooking and cleanup a breeze. And did I mention that they are all vegan friendly, and you can use my tried and tested substitutions, which I will mention below. You’re welcome 😉
French Onion Soup
Let’s start with a traditional, popular soup. French onion soup is such a delicious soup, which combines savory, from the herbs, spices, and butter, with sweet, from the caramelized onions. I don’t know about you guys, but whenever I go to a restaurant like Souplantation, I always see that this soup is made with beef broth, and I get kind of sad. It seems that not many places are familiar with the idea that vegetable broths can be just as rich and flavorful. If you are vegan, don’t worry because the soup tastes wonderful with AND without the added cheese.
So that is what inspired this recipe. Go for it!
Ingredients (for 6 servings)
- 1 stick butter (8 tbs) (if you are vegan, use a 1:1 ratio of Earth Balance – it melts just as well and cooks the same!)
- 2 tbs olive oil
- 3-4 large white onions, julienned
- 32 oz vegetable broth (I used Swanson brand because it is deep and richer in flavor than most other store bought ones)
- 2 tbs Italian seasoning
- Fresh cracked pepper
- Gruyere, 1/2 cup shredded
- Swiss, 1/2 cup shredded
- Turn the Instant Pot to saute mode and melt together the butter and oil.
- Add in your onions and saute for around 15 minutes until onions have shrunk, turned brown and caramelized. This is not a passive process so make sure you are constantly stirring, or else your onions will burn at the bottom and remain uncooked on top.
- Add in your Italian seasoning and stir well.
- Add in your broth and stir well.
- Turn the Instant Pot to sealing, and select a 15-minute pressure-cook under either Soup/Stew or Manual.
- Do a quick release when the cooker is done.
- Add in your fresh cracked pepper.
- When you are ready to eat, melt/ stir in your cheeses and enjoy!
Roasted Butternut Squash Soup
Bring on the fall! Butternut squash is widely available at all grocery stores, so you’ll have no trouble at all finding this delicious fall gourd. You guys are really going to love this one because it is inherently VEGAN! That’s right – no substitutes and no “leaving stuff out.” Just a pure and delicious vegan soup. Hearty and healthy, this soup proves that eating vegan is super easy and fun!
This recipe is from first principles, so none of that canned stuff, and I promise it tastes way better this way! And don’t worry – I am going to walk you through the roasting process and show you what I find to be the easiest method. Ok, let’s get started.
- 1 butternut squash
- 2 cloves garlic, roughly chopped
- 2 tbs olive oil, separated
- 3 tsp Better than Bouillon No Chicken paste
- 4 cups water
- 2 tbs Italian seasoning
- Fresh cracked pepper
- Pumpkin pie spice, to garnish
- Preheat your oven to 375 degrees Fahrenheit.
- Your butternut squash is going to be really tough, so I recommend you don’t just try to cut into it. Instead, use a fork to poke holes (does not need to be very deep) all over the gourd, wrap it in a damp paper towel, and microwave it in intervals of 4-5 minutes.
- After the first round in the microwave, you will find that it is easy to cut the butternut squash width-wise. Do that and then microwave the two pieces again for 4-5 minutes.
- Now cut the two pieces lengthwise and discard the seeds from the middle.
- Your butternut squash is now ready for the oven! Place the 4 pieces face up in a baking tray and drizzle some olive oil on them and bake them off for 50 minutes.
- Take them out to cool.
- Prepare your soup base by sauteing your garlic in some olive oil.
- Pour in your water and add the broth paste. Mix well.
- Scoop out the flesh of the butternut squash and discard the tough skin.
- Add the chunks of roasted butternut squash and your Italian seasoning to your Instant Pot, close the lid, set to sealing, and pressure-cook for 10 minutes.
- You can quick or slow release when it is done – whatever you prefer.
- Using an immersion blender, cream your soup together until no lumps remain.
- Add fresh cracked pepper to your preference.
- Garnish with some pumpkin pie spice.
- Serve hot and enjoy!
As you guys are able to see from these incredible pictures, these soups came out really well for me and I am so excited for you all to try out my master recipe for both! They make delicious and hearty side dishes or even main courses if you choose to have crusty bread alongside. Here is proof that you don’t need beef broth to make a killer French onion soup or cream to make a creamy butternut squash soup. Simple and delicious!
Try these out for yourself and let me know your thoughts! I know you will love it!
See you soon,
Janani <3 <3