There’s nothing quite like a warm bowl of soup on a chilly day, and butternut squash soup is a classic that never goes out of style. With the help of an electric pressure cooker, this recipe is easy to make and packed with flavor.
First, let’s take a look at the ingredients you’ll need:
– 1 medium-sized butternut squash, peeled and chopped
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tbsp olive oil
– 4 cups chicken or vegetable broth
– 1 tsp dried thyme
– Salt and pepper to taste
– Cream (optional)
To start, set your electric pressure cooker to sauté mode and add the olive oil. Once hot, add the chopped onion and garlic and cook until softened, about 3-5 minutes. Next, add the chopped butternut squash and stir to combine.
Pour in the chicken or vegetable broth and add the dried thyme, salt, and pepper. Give it a quick stir, then close the lid of the pressure cooker and set the timer for 10 minutes on high pressure.
Once the timer goes off, use the quick release method to open the pressure cooker lid. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a blender in batches and blend until smooth.
If desired, you can stir in a splash of cream to make the soup extra creamy.
Now, let’s talk about the toppings. A sprinkle of crumbled bacon and a few fresh sage leaves make for a delicious and festive garnish. Or, keep it simple with a swirl of sour cream and a sprinkle of chopped chives.
No matter how you choose to garnish your butternut squash soup, one thing’s for sure: it’s a comforting and satisfying meal that’s perfect for fall and winter.
But wait, there’s more! If you’re not in the mood for a classic butternut squash soup, try this creamy version that’s made with cream cheese:
– 1 medium-sized butternut squash, peeled and chopped
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tbsp olive oil
– 4 cups chicken or vegetable broth
– 4 oz cream cheese, softened
– Salt and pepper to taste
Follow the same instructions as above, but add the cream cheese to the soup after using the immersion blender. Stir until the cream cheese has melted and the soup is smooth and creamy.
Garnish with a swirl of sour cream and a sprinkle of smoked paprika for an extra kick.
There you have it – two delicious and easy recipes for butternut squash soup that are sure to warm you up this season. Give them a try and let us know which one is your favorite!
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