Ingredients

• 4 large cloves garlic, minced
• 1 medium onion, chopped
• 1 ½ tsp ground turmeric
• 1 can (14 oz) diced tomatoes
• 1 butternut squash (about 1 ½ pounds), halved, seeded, peeled, and cut into ½ -inch cubes
• 2 cups cauliflower florets
• 1 large zucchini, cut into ½ -inch cubes
• 1 tbsp olive oil
• salt, black pepper to taste

Instructions

1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
2. Add the olive oil.
3. Add the onion and cook for 2-3 minutes.
4. Add the garlic and cook for 30 seconds.
5. Add the diced tomatoes, butternut squash, cauliflower florets, zucchini, turmeric and 4 cups water and stir to combine.
6. Close and seal the Instant pot.
7. Turn the venting knob to SEALING and press SOUP button.
8. Adjust the timer to 4 minutes.
9. When finished cooking, quick-release pressure according to manufacturer’s directions.
10. Season with salt and black pepper to taste.
11. Serve warm.

From – healthysubstitutes.com