Squash and carrot soup is elevated with fragrant ginger, garlic, and spices in this vegan dish. It will only take a few easy steps in the Instant Pot to make this soup taste like it's been simmering all day.
Turn the Instant Pot onto saute mode. Heat the olive oil for a minute, and then add the garlic and ginger. Stir, and saute for 30 seconds - 1 minute until fragrant.
Add all remaining ingredients, 1/2 tsp salt, and 1 cup of water. Stir, seal the pot, and cook on high pressure for 9 minutes.
When the timer goes off, use manual pressure release.
Use an immersion blender to puree the soup. Add additional water, 1/4 cup at a time, until you get the desired consistency (I added about 3/4 cup additional water). Season with additional salt to taste. Garnish with a dash of ground chipotle and cilantro leaves, if desired.