This can be cooked on a stovetop (see below) or all ingredients can be added into an InstantPot and cooked on low pressure for about 35 minutes. You'll need:
Half of a butternut squash
5 medium sized Irish potatoes or 20 baby potatoes
5 sticks of celery
3 medium to long carrot sticks
Half of a large white or yellow onion
A few slices of the top green part of a leek
4 garlic cloves
3 Tbsp MSG-free mushroom seasoning
2 Tbsp onion powder
1 Tbsp curry powder
2 Tbsp smoked paprika
1 Tbsp cayenne pepper
2 tsp black pepper
2 Tbsp Mrs. Dash original seasoning
1/2 cup nutritional yeast flakes
2 Tbsp canned coconut milk*
2 Tbsp Trader Joes fat-free coconut creamer*
2 Tbsp Miso paste*
Make it (stove-top)
Add about 1/3 of a cup of water or low-sodium vegetable broth to a large pot
Once hot, add in chopped onions and garlic and let sauté until soft
Add in chopped potatoes and butternut squash and potatoes and mix well
Add in chopped celery and potatoes and stir again
Add in all the seasonings (except coconut milk, creamer, and miso) and add enough hot water to cover all the ingredients in the pot
Turn the heat down to a medium-low heat and allow to simmer until potatoes and vegetables are soft
Taste and add additional salt or seasonings to your liking; can also add additional water at this point if soup is too thick for your liking
Use an immersion blender to blend until soup turns creamy but with some chunks left...for character ;-)
*Optional: add in coconut milk and or coconut creamer and miso paste.
Stir to mix and turn off stovetop
Best served hot! Can sprinkle some dried basil over the top as a garnish.