Place the cashews in a small bowl and cover with 2 cups of the water. Let the cashews soak while you make the soup.
In the base of a 6-quart or 8-quart Instant Pot, select the Sauté function. Pour the oil into the pot and let it heat up for about 2 minutes.
Add the onion and use a spatula or wooden spoon to stir the onion. Let the onion cook for about 2 minutes, stirring occasionally
Cancel the Sauté function and add the butternut squash, garlic powder, vegetable broth, 2 cups of water, salt, and pepper to the pot. Stir the ingredients together.
Lock on the lid and set the time to 6 minutes on high pressure.
When the cooking time is complete, let the pressure come down naturally for 10 minutes. Then, use the quick-release to release any remaining pressure. Remove the lid from the pressure cooker.
Next, drain the cashews and place them in the base of a high-speed blender. Use a ladle to carefully transfer the soup mixture to the blender. Blend on high for about 30 seconds, or until the soup and the cashews are fully blended and creamy.
You can store this soup in an air-tight container in the refrigerator for up to 4 days.
Keywords: pressure cooker soup, instant pot soup, vegan soup