An easy and quick recipe to make butternut squash soup using a pressure cooker
Prep Time
N/A
Dificult
Medium
Servings
N/A
Ingredients
Instructions
Heat olive oil in a pressure cooker over medium-high heat. Saute onion until translucent but not browned
about 5 minutes. Add squash
broth
sweet potatoes
apples
garlic
cinnamon
nutmeg
black pepper
cumin
ginger
and salt.
Close and lock the lid. Bring to high pressure according to manufacturer's instructions
10 to 15 minutes. Reduce heat to medium-low; cook until squash and sweet potatoes are fork-tender
about 15 minutes.
Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove lid. Liquefy soup using an immersion blender. Stir in half-and-half. Serve with a dollop of yogurt on top.
Cook's Notes:
Use homemade vegetable stock and/or yogurt if possible.
If you don't have a high quality vegetable peeler
it may be difficult to peel the squash. You can either put the squash and 2 tablespoons water in a slow cooker on High for the day
or quarter squash
place on a trivet in pressure cooker with 1 cup water
and cook at least 10 minutes.
Add carrots if desired.
You can also transfer in batches to a food processor or blender in step 3
but make sure that there is enough liquid in each batch.
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