The popular kitchen appliance this year was the Instant Pot…so many of my friends were excited to get one. I actually have a Cuisinart Pressure Cooker which I’ve used for years. And, recipes translate quite easily. So, here’s my Butternut Squash Soup recipe. It takes only 6 minute at high pressure. My YouTube video is also down below so you can see how I created this tasty soup.
Pressure Cooker Butternut Squash Soup
1 tbl Olive Oil
1 lg Yellow Onion, chopped
1 lg Yellow Bell Pepper, diced
3 cloves Garlic, peeled, smashed and minced
2 tsp Fresh Ginger, peeled and diced
1/2 tsp Salt
1/4 tsp Black Pepper
1 tsp Cumin
1/2 tsp Cayenne
2 lb Butternut Squash, peeled, seeded and cubed
1 lg (or 2 small) Anjou Pears, peeled cored and chopped
3 cu Chicken Stock
2 oz Cream Cheese
1/4 cu Shredded Parmiggiano Reggiano Cheese
1/4 cu Shaved Almonds
Set pressure cooker to sauté setting. Once hot, add olive oil, onion yellow pepper. Sauté until onions are translucent, about 5 minutes. Add garlic and ginger and sauté for an additional 3 minutes. Add Salt, pepper, cumin, cayenne, squash, and pear. Stir to combine and add chicken stock. Place lid on pressure cook set it to 6 minutes at high pressure.
Once pressure cooker has completed its cycle, use an oven mitt (or wooden spoon) to carefully turn the quick release handle to release steam pressure. Use an immersion blender to blend all ingredients into a smoother puree. Add cream cheese and parmesan cheese and continue to blend until smooth. Alternatively, you can carefully transfer the ingredients to a blender in batches and blend until smooth.
Serve in individual bowls and top with shaved almonds.