Our favorite thing about this soup is that it requires very little fussing about. Really, squash soup packs such a wallop of flavor and satisfaction for the amount of effort you put into it. One spoonful of this velvety concoction usually results in swoons of “oohs and aahs” from the hungry guests at your table.
Silky, creamy, sweet and slightly savory. Always rustic. And totally healthy. Packed with vitamins A, C and K – fiber, potassium and low in fat. And this recipe is SO easy! You can literally be enjoying soup in under 30 minutes – boom, it’s there. Get my recipe and make it this weekend!
- 4 cups butternut Squash peeled, seeded and cubed
- 1 sprig sage
- 1 large onion roughly chopped
- ½ inch ginger fresh, peeled and roughly sliced
- salt to taste
- ¼ tsp nutmeg
- 4 cups vegetable stock
- olive oil
- pepper to taste
- ½ cup pumpkin seeds toasted, for garn
- In the pressure cooker over medium heat soften onions with the sage, salt and pepper.
- When the onions are soft, move onions aside and put enough squash cubes to cover the base of the pressure cooker, let brown for for about 10 minutes stirring infrequently.
- Add the rest of the squash along with the ginger, nutmeg, and stock.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure.
- Cook for 15 minutes at high pressure. When time is up, open the cooker by releasing the pressure.
- Remove any woody sage stems and discard. With a stick immersion blender puree the contents of the pressure cooker and serve!
- Garnish with salted, toasted pumpkin seeds.