Pressure Cooker Butternut Squash and Ginger Soup
This soup showcases the pressure cookerʼs ability to really magnify the flavor of vegetables.
Serves: 6Hands-on: 25 minutesTotal: 1 hourDifficulty: Medium
- 1 Tbsp. olive oil
- 1 large onion, peeled and roughly chopped
- 1 sprig sage
- 1 tsp. salt
- 1⁄4 tsp. ground white pepper
- 4 lbs. butternut squash, peeled, seeded, and cubed
- 1 piece (1⁄2 inch) fresh ginger or 1 tsp. dried ginger
- 1⁄4 tsp. nutmeg
- 4 cups vegetable broth
- Heat olive oil in an uncovered pressure cooker over medium heat. Sauté onions with the sage, salt, and pepper. When the onions are soft (approximately 5 minutes), push onions aside and add a handful of squash cubes to cover the bottom of pressure cooker.
- Let the squash brown for about 10 minutes, stirring infrequently. Add the rest of the squash as well as the ginger, nutmeg, and broth. Close and lock the lid.
- Turn the heat up to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 10 to 15 minutes at high pressure.
- When time is up, open the pressure cooker by carefully releasing the pressure.
- Remove the piece of ginger (if used) and sage stem. Purée the contents of the pressure cooker with an immersion blender and serve.