Creamy Butternut Squash Soup
This creamy butternut squash soup blends roasted squash, buttery onions and carrots, fresh sage, and rich cream into a comforting bowl of flavor, made fast with a pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Baking sheet
- 1 Immersion blender
Ingredients
Ingredients
- 3 lbs Butternut Squash roasted
- Olive Oil for roasting and finishing
- 4 tablespoons Butter for sautéing
- 1 large Onion diced
- 1 large Carrot chopped
- 2 Garlic Cloves minced or ¼ teaspoon garlic powder
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 4 cups Chicken Broth
- 1-2 Sage Leaves diced fresh
- ½ cup Heavy Cream for creamy finish
Instructions
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half and scoop seeds out. Brush the cut sides with olive oil. Place cut side down on a baking sheet and roast for 40 to 45 minutes until tender and soft enough to scoop.
- While the squash roasts, melt the butter in your pressure cooker on medium heat. Add diced onion and chopped carrot. Sauté till they get soft, about 5 to 7 minutes.
- Add minced garlic or garlic powder along with salt, pepper, and diced sage leaves. Stir and cook another 1 to 2 minutes.
- Scoop the roasted butternut squash flesh into the pot. Pour in the chicken broth and stir everything together. Close the lid, ensure the sealing ring is in place, and lock it tight.
- Set the pressure cooker to high pressure and cook for 10 minutes. Allow a natural release to slowly lower the pressure.
- Once pressure is released, open the lid carefully. Use an immersion blender to puree until smooth. Finish with a splash of olive oil or fresh sage. Serve hot.
Notes
Store in airtight containers in the fridge for 3-4 days or freeze in portions for longer storage. Reheat gently on the stove or microwave.