To the instant pot, add onions, broccoli, riced broccoli, carrots, broth, and seasonings.
Cook on High Pressure for 8 minutes.
Once the timer goes off, do a quick release of the pressure.
In a blender, combine the cashews with at least half of the broth and most of the butternut squash and big broccoli florets until very smooth. (it took about about 30-45 seconds in my Vitamix) It’s ok if there are still some chunks of onions, broccoli, and squash left behind – whatever your preference!
Add the cashew mixture back to the instant pot and stir to combine.
On saute mode, cook for about 3-4 minutes or until the soup has thickened up.
If the soup is not thick enough for you, mix a couple tbsp of water or broth with 2 tbsp of arrowroot. Add this slurry into the soup and cook on saute mode for another few minutes while stirring constantly. The arrowroot will thicken the soup even more!
If you can tolerate dairy, feel free to mix in a little handful of shredded cheddar cheese. Either way, you’re going to get all of that good creamy, slightly cheesy flavor of that favorite soup!
Stovetop directions
In a large soup pot over medium heat, saute diced onions in 1 tbsp of oil for 5-8 minutes until slightly softened.
To the pot, add the squash, broccoli florets, riced broccoli, carrots, broth, and seasonings.
Stir, cover, and cook for 25-30 minutes until the veggies are very soft.
Remove as many of the big veggies as you can along with about half of the broth and add it to a blender with the raw cashews.
Blend the cashews, veggies, and broth for about 30-45 seconds or until it’s completely smooth.
Add the cashew mixture back into the soup pot.
Reduce the heat to medium low and cook for 5-10 minutes until thickened.
If the soup is still not thicken enough for you liking, follow the directions in step 7 from the Instant Pot instructions.