Chipotle Lime Carrot & Butternut Squash Soup (DF, GF, Vegan)
This may sound a little dramatic, ok a lot dramatic, but... this may just be THE BEST soup you will ever put in your mouth. Like... you will steal everyone else's helping and hope they don't notice.
I promise it's worth you stopping everything you are doing right now to add this recipe's ingredients to your grocery list so you can make this asap. I regularly double this recipe and freeze the remaining half in individual wide-mouthed mason jars with plastic lids for easy lunch soups, yay me! Meal planning and batch cooking makes my future self very happy.
I had a similar soup at a local restaurant a few years ago. After many ooh's and mmm's, I knew I MUST eat this regularly. Shortly thereafter I got to work on my own version! The restaurant has since closed down but thankfully I had the soup enough times to be inspired by the flavors and be able to create a soup that, dare I say, is even better.
This soup is creamy, flavorful, and spicy (mild option for kids or others who don't like spice), all while being dairy-free and gluten-free.
For instant pot owners, this soup is so quick and easy! Sauté the onions, chili powder and cumin until soft, then add all ingredients except the lime juice and cilantro/parsley. Cook on high pressure for 8 minutes. Quick release when timer is done. Working in batches, pour the cooked soup into a blender and blend until creamy then garnish bowls.
DON'T SKIP THE BLENDING.