Pressure cooker butternut squash soup
(11)
35 min
This butternut squash soup is made in a pressure cooker. This makes it so much quicker to prepare. A hearty low-fat vegetable soup that will warm you through! This is one of my family's favourite recipes.
malou
1 person made this
Ingredients
Serves: 8
- 1 teaspoon vegetable oil
- 1 large onion, chopped
- 1 large butternut squash, peeled, seeded and diced
- 4 potatoes, peeled and cubed
- 1 chicken stock cube
- 150ml double cream
- salt and freshly ground black pepper
- 200g crème fraîche
- 1 bunch fresh coriander or chives
- Parmesan cheese, grated
Method
Prep:20min ›
Cook:15min ›
Ready in:35min
- Heat oil in a pressure cooker; add onion and cook until golden in colour and softened. Add the vegetables and chicken stock, fill with water to a up to just below the level of the vegetables. You can always add more water later if needed.
- Close the cooker and place over medium heat. Let the pressure build and cook for 10 minutes from the moment the cooker whistles. Purée the vegetables with a hand blender and add water to the desired thickness. Stir in the double cream and season to taste with slat and pepper.
- For a nice presentation, serve the soup in bowls with a spoonful of crème fraîche, a few sprigs of chives or coriander leaves and a sprinkling of Parmesan cheese.
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