Rating: 4.5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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



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


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.

  • 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; protein 6g; carbohydrates 49.6g; fat 12.1g; cholesterol 26mg; sodium 598.4mg. Full Nutrition