Pressure Cooker Butternut Squash Soup
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Ingredients55 m servings 313 cals
Original recipe yields 8 servings
- 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.
Per Serving: 313 calories; 12.1 g fat; 49.6 g carbohydrates; 6 g protein; 26 mg cholesterol; 598 mg sodium. Full nutrition