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Butternut Squash Soup (Pressure Cooker)

[FAG id=421]
Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 10 10 mins Cook Time: 20 20 mins Total Time: 30 mins
Best Season Fall
Ingredients
  • 2 pounds Butternut Squash
  • 4 cups Chicken or Veggie broth
  • 1 Yellow Onion, diced
  • 2 Carrots, large diced
  • 2 Celery Stocks, diced
  • 4 Garlic cloves, diced
  • 1 teaspoon Dried Thyme
  • 2 Fresh Sage leaves
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • Salt and Pepper to taste
    • Optional
  • 1 Packet of Sazon Goya Sin Achiote
Instructions

  1. Set the Instant Pot/Ninja Foodi to the Saute High setting.

    Add the onion, olive oil/Butter, carrots, and celery.

    Sprinkle with a pinch of salt and saute for about 8 minutes or until soft.

  2. Add the garlic and thyme and warm through for a few seconds.

    Add all of the remaining ingredients.

  3. Pressure cook on High for 10 minutes. Allow the pressure to naturally release for 10 minutes.

    Carefully open the valve release remaining pressure.

  4. Blend the soup with an immersion blender until smooth.

    Taste and adjust seasoning of needed.

  5. Garnish to your liking.

    Suggestions: toasted bread, pumpkin seeds, sour cream, chives, and fresh parsley.

Read it online: https://dannyeckes.com/recipe/butternut-squash-soup-pressure-cooker/
Danny