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Butternut Squash Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Butternut Squash Soup Pressure Cooker Recipe

This pressure cooker butternut squash soup is creamy, comforting, and made in under an hour with warm herbs and fresh veggies.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 3 pounds Butternut squash peeled, seeded, cubed
  • 1 Yellow onion chopped
  • 3 cloves Garlic chopped
  • 1 tablespoon Fresh sage chopped
  • 0.5 tablespoon Fresh rosemary minced
  • 1 teaspoon Fresh ginger grated
  • 2 tablespoons Extra-virgin olive oil
  • 3 cups Vegetable broth add more if needed
  • 0.5 teaspoon Salt sea salt
  • Freshly ground black pepper to taste

Equipment

  • 1 Pressure cooker

Method
 

Instructions
  1. Heat olive oil in pressure cooker pot over medium heat.
  2. Add chopped onion, salt, and black pepper. Sauté 5–8 minutes until soft and translucent.
  3. Add cubed squash and garlic. Cook 8–10 minutes until slightly tender.
  4. Add sage, rosemary, ginger. Stir to combine and release fragrance.
  5. Pour in vegetable broth. Lock lid and set cooker to high pressure.
  6. Cook for 10 minutes on high pressure. Allow natural pressure release.
  7. Open lid carefully. Blend until smooth using immersion blender or transfer to regular blender.
  8. Adjust thickness with more broth if needed. Taste and season, then serve.

Notes

Enjoy with crusty bread. Leftovers keep well in the fridge or freezer. Use immersion blender for less cleanup. Add spice if desired.