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Pressure Cooker Butternut Squash Soup

4

30 min

Pressure Cooker Butternut Squash Soup

Pressure Cooker Butternut Squash Soup Photo 1

Time

30 min

Serving

8 persons

Calories

313

Rating

4.00★ (7)

Cuisine

Author: Victoria Buriak
An easy and quick recipe to make butternut squash soup using a pressure cooker.

Ingredients

  • olive oil: 2 Tbsp
  • onion: 1 piece (chopped)
  • butternut squash - peeled, seeded, and: 1 piece (3 pound, cubed)
  • vegetable broth: 4 cups (to taste)
  • sweet potatoes: 2 piece (cubed)
  • apples: 3 piece (cubed)
  • cloves garlic: 3 piece (crushed)
  • ground cinnamon: 0.5 tsp
  • ground nutmeg: 0.25 tsp (to taste)
  • ground black pepper: 0.25 tsp (to taste)
  • ground cumin: 0.25 tsp (to taste)
  • ground ginger: 0.25 tsp (to taste)
  • salt: 1 tsp
  • pint half-and-half: 1 piece
  • plain yogurt: 1 Tbsp (to taste)

Metric Conversion

Stages of cooking

Pressure Cooker Butternut Squash Soup Photo 21
Pressure Cooker Butternut Squash Soup Photo 32
Pressure Cooker Butternut Squash Soup Photo 43
  1. 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.
    Pressure Cooker Butternut Squash Soup Photo 2
  2. 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.
    Pressure Cooker Butternut Squash Soup Photo 3
  3. 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.
    Pressure Cooker Butternut Squash Soup Photo 4

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