3 Ratings
  • 5 star values: 2
  • 3 star values: 1

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

Directions

  • 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 calories; 12.1 g total fat; 26 mg cholesterol; 598 mg sodium. 49.6 g carbohydrates; 6 g protein; Full Nutrition


Reviews (3)

Read All Reviews

Most helpful positive review

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.

Most helpful critical review

Rating: 3 stars
10/16/2018
Not very much flavor.
3 Ratings
  • 5 star values: 2
  • 3 star values: 1
Rating: 3 stars
10/16/2018
Not very much flavor.
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.
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!!
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