Butternut Squash Soup
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.
Servings Prep Time
10-12servings 15minutes
Cook Time
20minutes
Servings Prep Time
10-12servings 15minutes
Cook Time
20minutes
Ingredients
  • 2 large Onionssliced
  • 1 shallotsliced
  • 3 garlic clovesroughly chopped
  • 2tbsp chopped fresh ginger
  • 1/2tsp ground cinnamon
  • 1/2tsp salt
  • 2pinches white pepper
  • 6cups vegetable stock or chicken stockdivided, 1.5 liters
  • 4lbs butternut squashpeeled and cubed, 1.7kg
  • 2 medium applespeeled, cored, and quartered
Instructions
  1. 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.
  2. 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.
  3. If serving the next day, add 1/2 cup (118ml) of water or more to thin out the soup.