Vegan Zucchini Rolls With Cashew Cheese
Butternut Squash Soup
| By : |
I was pretty excited when boxes of cubed butternut squash appeared in supermarkets because it really is a time saver. Unfortunately the quality and freshness varied greatly and the cubes often spoiled before I could use them. I went back to buying whole squash and peeling, seeding, and cubing it myself and discovered the taste was dramatically better. This soup is thick, so add water as needed when reheating.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
10-12 servings
|
Ingredients
- 2 large Onions sliced
- 1 shallot sliced
- 3 garlic cloves roughly chopped
- 2 tbsp chopped fresh ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 2 pinches white pepper
- 6 cups vegetable stock or chicken stock divided, 1.5 liters
- 4 lbs butternut squash peeled and cubed, 1.7kg
- 2 medium apples peeled, cored, and quartered
Ingredients
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Instructions
- Press Sauté and when the display reads “Hot,” add the oil, onions, shallots, garlic, and ginger to the inner pot and cook for 3 minutes, stirring often. Add the cinnamon, salt, and pepper and stir. Add 2 cups (473ml) of the stock and use a wooden spoon to scrape the bottom of the pot clean. Press Cancel. Add the remaining stock, squash, and apples and stir.
- Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 10 minutes. When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Press Cancel and remove the lid. Use an immersion blender to puree for 4 full minutes. Add more salt and white pepper as needed.
- If serving the next day, add 1/2 cup (118ml) of water or more to thin out the soup.
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