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By :Molly Patrick |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Soups, Stews & Broths |
Duration | less than 15 min |
Diet | Celiac, Dairy Free, Gluten Free, Low Carb, Low Fat, Paleo, Plant-Based, Vegan, Vegetarian |
Cooking Technique | Pressure Cook |
Main Ingredient | Butternut Squash, Carrot, Ginger |
Prep Time | 5 minutes |
Cook Time | 10 minutes |
Servings |
4-6 servings
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Ingredients
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We found this to be very bland.
Very nice bisque. Used really fresh ginger and garlic and love the taste.
Simple and easy to make. I added my own seasonings like curry, garam masala and extra ginger.
I liked the taste…. left out the apples and added more spice
This is amazing! I used a splash of olive oil to sautee the onions, but kept everything else the same. Can’t wait to make this again!
Terrible!
I cooked this according to the recipe, except the apple was yellow delicious. We really liked the soup! Since we’ve switched to a plant-based diet I thought I would miss the cream most butternut squash soups call for, but didn’t miss it at all in this recipe. Thanks, Molly!
Tastes great! The recipe doesn’t mention oil to sauté the onions, so I added it. Next time, I plan to try this with more ginger and less garlic.