Butternut Squash Soup
From under_pressure 17 years ago
- 45 minutes to make
- Serves 46
My Favorite Butternut Squash Soup recipe made easily with a pressure cooker.
Ingredients
- 1 1/2 pounds of butternut squash, quartered and seeded shopping list
- 2 Tablespoons olive oil shopping list
- 3 cloves garlic, coarsely chopped (roasted garlic is even better) shopping list
- 1 Medium-size yellow or white onion, finely diced shopping list
- 1 teaspoon chopped fresh sage, or 1 1/2 teaspoon dried shopping list
- 3/4 teaspoon kosher salt shopping list
- 1 Cup water shopping list
- 3 Cups vegetable stock shopping list
How to make it
- Place the squash cut side down on a trivet in the pressure cooker. Pour 1 Cup water, lock the lid, and bring to high pressure for 3 minutes. Reduce to medium pressure and cook for 7 minutes. Remove from heat and let sit for 3 minutes to finish cooking.
- With the steam vent pointed away from your face, gently release any remaining pressure. Transfer squash to a plate to cool.
- In a clean pressure cooker, heat the Oil over medium heat. Add the Garlic, Onion, and Sage and cook, stirring occasionally, until thoroughly wilted, about 6 minutes.
- Scrape the Squash pulp away from it's skin and add it to the Garlic and Onion mixture, along with the Salt and Vegetable Stock. Lock the lid and bring to high pressure for 5 minutes. Reduce to medium pressure and cook for 10 minutes. Remove from the heat and let sit for 10 minutes to finish cooking.
- With the steam vent pointed away from your face, gently release any remaining pressure. Use an immersion blender to a smooth consistency, or when cool enough to handle, transfer to a food processor and puree.
The Rating
Reviewed by 4 people-
This was great.. Thank You
psy333che
in Long Branch loved it
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Made this and was in heaven... Misplaced the pressure vent to cooker and had to do it the long way.. I added a little half n half and used chicken stock.. YUMMY
linebb956
in La Feria loved it
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Awesome - I added a bit more salt - and some curry powder instead of the sage. It seemed to thicken up after it stood a bit. This is good, because I'm thinking of making a few batches and canning them. You'd just have to add some water when heating...more
Snuzin
in loved it
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