Cream of Butternut Squash & Ginger Soup
By :HipPressureCooking
Print Recipe
Votes: 32
Rating: 4.19
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Butternut Squash, Ginger
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4-6 servings
Ingredients
  • 4 lb butternut squash peeled, seeded and cubed
  • 1 sprig of sage
  • 1 large onion roughly chopped
  • 1/2 inch piece fresh ginger peeled and roughly sliced
  • 1/4 teaspoon nutmeg
  • 4 cups vegetable stock
  • olive oil
  • Salt and pepper to taste
  • 1/2 cup toasted pumpkin seeds for garnish
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Butternut Squash, Ginger
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4-6 servings
Ingredients
  • 4 lb butternut squash peeled, seeded and cubed
  • 1 sprig of sage
  • 1 large onion roughly chopped
  • 1/2 inch piece fresh ginger peeled and roughly sliced
  • 1/4 teaspoon nutmeg
  • 4 cups vegetable stock
  • olive oil
  • Salt and pepper to taste
  • 1/2 cup toasted pumpkin seeds for garnish
Votes: 32
Rating: 4.19
Rate this recipe!
Instructions
  1. In the pressure cooker, with the top off, over medium heat soften onions with the sage, salt and pepper.
  2. When the onions are soft, scoot onions aside and tumble in enough squash cubes to cover the base of the pressure cooker, let brown for for about 10 minutes stirring infrequently.
  3. Add the rest of the squash along with the ginger, nutmeg, and stock.
  4. Close and lock the lid of the pressure cooker. Cook for 15 minutes at high pressure.
  5. When time is up, open the cooker by releasing the pressure.
  6. Fish out the woody sage stem and discard.
  7. With a stick immersion blender puree' the contents of the pressure cooker and serve!
  8. Garnish with salty, toasted pumpkin seeds.
24 replies
  1. Poodle Girl
    Poodle Girl says:

    My friends and I love this soup. Cannot get enough, and I have made it several times. Tips: don’t overdo the ginger or it will overpower the soup. Squeeze plenty of lime or lemon juice before eating (i do it in the individual bowls) as this reallt kicks up the taste. I add a tsp. of red curry paste such as panang. This makes the flavor more complex, but isn’t necessary.

  2. VSerreno
    VSerreno says:

    Nice, smoky flavor. The prep time isn’t accurate (it took me at least half an hour to peel, seed and cube 4 lbs. of butternut squash), so when I make it again I’ll buy frozen cubed squash. The toasted pumpkin seeds are a perfect finishing touch. My family enjoyed this – and it smells wonderful.

  3. Angelamarielewis
    Angelamarielewis says:

    I used pre- cut cubes of frozen organic butternut squash to eliminate prep time. I also used cinnamon instead of nutmeg – yummmmm

  4. Dandy Donut
    Dandy Donut says:

    Awesome recipe. Have a bowl in my hand right now. Try it with a hefty dollop of sour cream and some buttered toast!

  5. Fubarahh
    Fubarahh says:

    This recipe left me disappointed. It smelled great while cooking, but when it was done, I thought it had a nice, but bland taste, and that it was missing… something. Maybe because I only had 2 pounds of butternut squash instead of the 4? I thought that the spices weren’t enough. I added more nutmeg, and then allspice, even more garlic and salt. Still bland. I just added cinnamon and it’s a little more tasty. I’ll probably make this again but with paprika as someone suggested and maybe coconut cream. Thanks.

  6. sbarrell
    sbarrell says:

    I made this soup but with only 2 pounds of butter not squash. Next time I would definitely use the 4 pounds or 4 cups of frozen. I loved it but it could’ve been sicker with the additional squash.

  7. Oscbj@aol.com
    Oscbj@aol.com says:

    I made this with a 3 1/2 pound squash and I clean the skin and I didn’t even need to peel it I did add a little extra ginger also which was the fresh ginger which works really well after cooking it for 1/2 an hour on high I used my Braun immersion blender and it only took about three or four minutes and it was completely done temperature of the soup was approximately 165°F and it was a big hit.

  8. PhoenixK
    PhoenixK says:

    We found this recipe okay. For whatever reason, ours turned out browner in color (the vegetable stock was brownish), and to me a soup isn’t a creamy soup unless there is a dairy ingredient in it. We certainly ate it and will eat the leftovers, but this won’t be my ultimate go-to recipe for Butternut Squash Soup.

  9. Monica Massey
    Monica Massey says:

    So when do you use the olive oil? Listed but no instruction. With onions? After with small amount of squash??

  10. Pam1234567
    Pam1234567 says:

    We love this soup. I bought the prepared squash frozen. I use ground ginger instead, otherwise it seemed gritty to me.

  11. brainyNai
    brainyNai says:

    Turned out quite nicely. Doubled the ginger and added cinnamon. Also I found that the taste developed a bit more after it had some settling time after cooking.

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