Roasted Red Pepper and Butternut Squash Soup
A cozy, richly flavored soup made with roasted butternut squash and red peppers, blended to creamy perfection using a pressure cooker for quick and easy comfort food.
Equipment
- 1 Pressure cooker with sealing ring
Ingredients
Main ingredients
- 1 medium butternut squash peeled and cubed
- 2 red bell peppers halved and seeded
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
Instructions
- Preheat your oven to 400°F to start the roasting process.
- Toss the butternut squash and red bell peppers on a baking sheet, drizzle with olive oil, toss well, and roast for 20–25 minutes until charred and tender.
- Meanwhile, in the pressure cooker on medium heat, sauté the chopped onion and garlic until onion becomes translucent.
- Add the roasted vegetables, vegetable broth, smoked paprika, salt, and pepper into the pot and stir to combine.
- Secure the pressure cooker lid with a properly fitted sealing ring. Set valve to sealing and bring to high pressure.
- Cook for 10 minutes at high pressure. Turn off heat and let pressure release naturally.
- Once the float valve drops, open the lid carefully. Use an immersion blender to purée the soup directly in the pot until smooth.
- Taste and adjust seasoning if necessary before serving warm.
Notes
This soup is great for leftovers and freezes beautifully. Reheat gently to preserve the smooth texture.