Step 1

Prepare the butternut squash by slicing it into 2 halves, scoop out the seeds, and peel the skin off using a potato peeler or a sharp knife. Peel and dice the sweet potatoes, and do the same with the carrot. Peel and dice an onion, and finally peel and mince the garlic.

Step 2

Put the vegetables into your slow cooker.

Step 3

Add the spices, salt, and pepper. And pour in the vegetable stock. Cook on high for 3-4 hours, or low for 6-7 hours.

Step 4

Once the cooking is finished, open the lid and discard the cinnamon stick.

Step 5

Using a hand blender, blend the soup until smooth. Have a taste and see if you would like to adjust any seasonings.

Step 6

Prepare your ingredients as explained above, add them to the Instant Pot and cover with the vegetable stock.

Step 7

Cover with the lid, and set the vent on SEALING position. Press on MANUAL or PRESSURE COOK on high and set on 10 minutes.

Step 8

Once the cooking is finished, quickly release the steam and carefully open the lid.

Step 9

Discard the cinnamon stick. Using a hand blender, blend the soup until it's smooth.

Step 10

Prepare the vegetables, then heat 1 tbsp of olive or canola oil in a pot and saute the onion until it's soft and translucent.

Step 11

Add the garlic, and cook for 1 minute or until it's fragrant. Add the rest of the vegetables, vegetable stock and spices/seasonings. Simmer until the vegetables are soft.

Step 12

Turn off the heat, and using a hand blender, blend until the soup is smooth.