Our last soup for Soup Month is another easy recipe. Just peel, brown, boil and puree’ for instant, creamy sophistication!
| Pressure Cooker | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 6 L or larger | none | 10-15 min. | High(2) | Normal |
Pressure Cooker Recipe: Cream of Butternut Squash and Ginger Soup
Author: hip pressure cooking
Recipe type: pressure cooker
Cuisine: American
Prep time:
Cook time:
Total time:
INGREDIENTS
- 4 lb (about 2k) butternut Squash, peeled, seeded and cubed
- 1 sprig of Sage
- 1 large Onion, roughly chopped
- ½" (2 cm) piece of fresh ginger, peeled and roughly sliced
- ¼ teaspoon, nutmeg
- 4 cups (1 lt) vegetable stock
- olive oil
- salt and pepper to taste
- ½ cup of Toasted Pumpkin Seeds, for garnish
INSTRUCTIONS
- In the 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 tumble in enough squash cubes to cover the base of the pressure cooker, let brown for for about 10 minutes stirring infrequently.
- Add the rest of the squash along with the ginger, nutmeg, and stock.
- Close and lock the lid of the pressure cooker.
Electric pressure cookers: Cook for 15 minutes at high pressure.
Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 10 minutes pressure cooking time. - When time is up, open the cooker by releasing the pressure.
- Fish out the woody sage stem and discard.
- With a stick immersion blender puree' the contents of the pressure cooker and serve!
- Garnish with salty, toasted pumpkin seeds.
Hi Laura, I made this soup for dinner this evening using my pressure cooker. It tasted awesome! Thank you for sharing your recipe. Is it alright with you if i share your recipe in my blog?
You can absolutely post it on your blog, I publish these recipes because I want to share them – please just add a link back to my website and note it as the source.
For more roll-your-eyes-in-the-back-of-your-head deliciousness.. serve with warm, melted Gorgonzola cheese crostini. They are peeking behind the bowl in the photo but I forgot to mention it in the reciepe!
Ciao,
Laura
Thank you, Laura. I will add a link to the original recipe in your website. I will definitely try it with the gorgonzola cheese crostini next time.
Ciao,
Elaine
Ciao Laura, I like pumpkin soup and i like
pressure cooking.
Molto interessante il tuo blog. Complimenti.
Virginia
http://aisapori.blogspot.com
I made this soup for lunch yesterday for my sister and my cousin. It was so good! I did not have any ginger and I forgot the nutmeg. I used just the fresh sage and it was still amazingly delicious! Will be making this again.
Elaine and Virgikelian, welcome and thank you!
Suzerf, thanks for coming back to tell us your experience! The squash flavor is so strong when pressure cooked with just a touch of liquid that you are right… the rest is just garnish!
Ciao,
L
What a delicious soup! I made it as written (OK, so I added a pat of butter to the olive oil) and it turned out so sage-y, rich yet not filling. I tested a bit of creme fraiche swirl to one bowl but it’s better pure and clean as written. Easy too, even using my hand blender for the first time. Mille grazie!
My local Costco has pre-cubed butternut squash available (in 2lb packages). How much weight of actual cubed, prepared squash does a 4lb squash (as called for in the recipe) generate?
Also, could this be prepared a day ahead and warmed, or does it not store well?
Thanks!
Charles, it would be a shame to not use both packages. Besides, what would you do with the few extra cubes you’d withhold to stick to the recipe?!?
Use both packages and just increase the aromatics a bit 1 1/2 onions and a few extra leaves of the herbs. Keep the water the same – the squash will release quite of bit of liquid on it’s own.
The soup can store in the refrigerator, once cooled and tightly wrapped, for several days. It may taste even better the next day as the blended herbs and spices further infuse the soup.
Enjoy!
L
Thanks for the notes! I lost the ginger — couldn’t find it to fish it out — and so blended it in instead… the result was a very gingery soup, but everyone agreed it was delicious!
Thanks for letting me know about your success. Next time, if you happen to have a tea infuser, you can stick the ginger in that!
Ciao,
L
Great recipe. Don’t cook much, but I got this right first time!
Thanks
Fantastic!
Ciao,
L
A hint on for help in cutting squash and pumpkin.
Spray a bit of Pam or oil on a paper towel and carefully wipe knife blade. It will slide through fairly easily. I was having a hard getting the blade through because it makes a suction so I did this and it works well.
Great tip! I have an easy time cutting butternut squash.. could be because I peel it first. Though.. there are other squashes which are a bear to slice. Would your tip work with olive oil as well?
Ciao,
L
For those who like a creamier soup, I add a splash of 1/2 and 1/2 and a T of butter to add a little richness and smoothness. Also use the Costco cubed butternut squash for ease.
Thanks for a delicious recipe, Laura.
Classic additions. And yes… a splash really goes a long way!
Ciao,
L
Laura! Your site is amazing. I Googled a simple butternut squash soup recipe and I landed here. My life is about to change, for sure!
Autumn being my favorite season, I’d love to savor the flavor year-round. But I’m new to this pressure cooking thing, and even newer (if that’s possible) to canning.
What would you tell those of us with humongo cooker/canners to can this recipe?
And, maybe more importantly, are there general guidelines (time, pressure, etc.) for canning foods? In looking at canning recipes, I often think, “Gee, I’d rather put x-y-z than a-b-c,” or in looking at recipes I really, really like, I wonder what it would take to can it safely to have in a few months from now!
No pressure — haha! a pun! — but my numerous little squashies are going to have to wait for your reply before I make the soup. Autumn is coming, and I’m only one tiny person.
Love and light,
Mia
Mia, I haven’t tackled pressure canning in enough detail to feel confident on giving you any specific recommendations. I recommend that for now you post your request in the forums.
What a great idea to make your own deliciously fresh “canned” soup!
Ciao,
L
This was great…really enjoyed. Jazzed it up with a pinch of maple syrup because it wasn’t real sweet and some cinnamon as well. mmm…thanks!
Did this tonight. Butternut is a bit too sweet for my tastes, i much prefer Red Kuri Squash. Try it sometime, without anything added apart from salt/pepper. Keep the skin on (after washing it of course).
Made this over the weekend from your Everything Healthy book. Loved it. Will be making it again now that winter is approaching and squash season is upon us.
Tried this tonight, it was great. I never have sage since I cook mostly Japanese food so I substituted some laurel leaves instead. Husband loved it. It’s probably going to make it into our fall/winter recipe rotation this year.
I made this as my first ever pressure cooker meal! I subbed the ginger and sage for garlic and garam masala spice. It was totally delicious! Thankyou so much for the recipe, and for making the instructions so easy to follow. I have bought myself a kuhn rikon, it is wonderful.
Welcome to pressure cooking! So glad you enjoyed it!
Ciao,
L
Made this soup Today. I didn’t have fresh sage so I used powdered. I did have fresh ginger though. My wife and I think it is amazing ! Thanks for a great recipe.
My first ever soup and it turned out amazing in my Instant Pot. Thanks for the amazing yet simple recipe
Hi,
About to make this soup, but a little bit confused by this line
“lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 15 minutes at high pressure.” doesn’t this contradict itself? Lower heat, then cook on high?
Thank you!
Sophie, those are instructions for stovetop pressure cookers – electric pressure cookers do this all by themselves. I have updated the instructions to give more details for each.
Don’t forget to take a picture and come back to post it to let us know how it turned out!
Ciao,
L
Laura, thank you so much for this fabulous site–what a wealth of knowledge! I’d like to make this soup, but I only have squash that are just about impossible to peel when raw because of all the ridges (dumpling, or maybe carnival?). How would you suggest proceeding? Halving, pressure cooking enough to soften and peel, then following the recipe? Or another variation? All guidance much appreciated!
Yes, cut the squash in wedges, and steam it with the minimum amount of water for 5 minutes + normal release. Then, even while still hot, scoop the pulp out with a spoon. Do all this in a bowl so you can use the juice the squirts out and the steaming liquid as part of the liquid for this recipe. ; )
I’m thinking this would be a great “tip” to add the the website since I use it all the time to “peel” pumpkin but it hadn’t occurred to me that it might be a useful prep step. Let me know how it turns out!
Ciao,
L
Here is the step-by-step on how to use pumpkin pulp instead of butternut squash pulp for this recipe:
http://www.hippressurecooking.com/pressure-cooker-tip-peel-unpeelable-pumpkins/
Thanks for the tip idea! ; )
Ciao,
L
Hi Laura, I’m wanting to try this recipe out this week but I’m a little confused: the ingredient list calls for olive oil, but doesn’t say how much and I don’t see it used anywhere in the directions. Is it for sautéing the onions?
Yes. Use it to saute the onions. Probably a tablespoon or so would work well.
Laura, I am making this right now using some chicken bone broth I made in my instant pot yesterday. To give it a creamy taste and texture I’m adding organic creamed coconut-unsweetened after cooking,