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

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
8
Max Servings:
8
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Ingredients

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

313.26 calories; 5.98 g protein; 49.62 g carbohydrates; 12.07 g fat; 25.98 mg cholesterol; 598.4 mg sodium.Full Nutrition


Reviews (2)

Read All Reviews

Most helpful positive review

April
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

Michelle Berry Salyer
10/16/2018
Not very much flavor.
2 Ratings
  • 3 Rating Star 1
  • 5 Rating Star 1
April
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.
Michelle Berry Salyer
10/16/2018
Not very much flavor.