An easy and quick recipe to make butternut squash soup using a pressure cooker.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

313.3 calories; protein 6g 12% DV; carbohydrates 49.6g 16% DV; fat 12.1g 19% DV; cholesterol 26mg 9% DV; sodium 598.4mg 24% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/14/2020
Simply delicious! I ladled out a couple of spoon fulls to sample, followed by a great big bowl with a dollop of sour cream...yum! I didn't have vegetable stock, and instead used 2 cans of chicken stock, and a bit of water. Still delicious! Read More

Most helpful critical review

Rating: 3 stars
10/16/2018
Not very much flavor. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2018
Wonderful flavor. My husband does not like fruit are vegetables. This was a way to sneak in those foods. My husband loved it. Read More
Rating: 3 stars
10/16/2018
Not very much flavor. Read More
Rating: 5 stars
02/24/2019
In the time my husband went to the hardware store this was done start to finish. I didn t follow the measurements exactly but as a guide. I think my ratio of sweet potato to squash was higher because I had a few old potatoes to use up which didn t seem to affect the flavor at all. The only ingredient off script I used was a little curry which worked with the other spices perfectly. Never buying squash soup at the store again - this was stupid easy and restaurant quality!! Read More
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Rating: 5 stars
01/07/2020
Superb and easy. I got compliments from my family members who don t like sweet potatoes. This will be one of my Multicooker standbys. Read More
Rating: 5 stars
04/14/2020
Simply delicious! I ladled out a couple of spoon fulls to sample, followed by a great big bowl with a dollop of sour cream...yum! I didn't have vegetable stock, and instead used 2 cans of chicken stock, and a bit of water. Still delicious! Read More