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.
7 people made this
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
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
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.