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Butternut Squash Soup Recipe

Yield

8 Servings

Type

Vegan

Time

20 minutes

Level

Basic

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Ingredients.

1. Prepare: Place a trivet and steamer basket into the pressure cooker. Add 1 1/2 cups water, squash, carrots, and onion. Close, seal, and place on high.

2. Cook: Once pressure is reached, turn down the heat (just enough to maintain pressure) and let cook for 10 minutes.

3. Sustain: After 10 minutes, turn the cooktop off and leave pressure on high until no more steam is being released.

4. Release: Once all pressure is released, remove the lid and let sit for 5+ minutes (remember it’s hot). 5. Let cool: Once all pressure is released remove the lid and let sit for 5+ minutes (remember it’s hot).

6. Remove: Carefully remove the trivet with squash, carrots, and onion on it and separate squash.

7. Scoop: With a spoon, carefully scoop out squash, removing it from its peel (the skin is soft and may break apart), and discard skin.

8. Place squash, carrots, and onion back into the pressure cooker with the leftover water from the steaming process.

9. Add all remaining ingredients to the pressure cooker. 10. Heat: Turn to low heat (with the lid off).

11. Blend: With an immersion blender, blend together all of the ingredients until well combined and smooth. 12. Enjoy!

Get this butternut  squash soup recipe now.

Get this butternut  squash soup recipe now.