Cream of Butternut Squash & Ginger Soup
Our last soup for Soup Month is another easy recipe. Just peel, brown, boil and puree’ for instant, creamy sophistication!
Pressure Cooker Recipe: Cream of Butternut Squash and Ginger Soup
1 2k or 4 lb Butternut Squash, peeled, seeded and cubed
In the open pressure cooker, with the top off, over medium heat soften onions with the sage, salt and pepper. When the onions are soft, scoot onions aside and add handful of squash cubes to cover the bottom, let brown for for about 10 minutes stirring infrequently. Next, add the rest of the squash, ginger, nutmeg, plus stock.
Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 15 minutes cooking time at HIGH pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pan.
Fish out the piece of ginger and woody sage stem. With a stick blender puree’ the contents of the pressure cooker and serve! Garnish with salty, toasted pumpkin seeds.