Warm up this fall with a bowl of creamy and flavorful Pressure Cooker Butternut Squash Soup. This homemade soup is easy to make using a pressure cooker, and it's the perfect comfort food for chilly evenings. Made with butternut squash, onions, garlic, and spices, this soup is rich, velvety, and packed with nutrients. Serve it with a sprinkle of crispy bacon or a dollop of sour cream for an added touch of indulgence.
Ingredients
- 1 medium-sized butternut squash
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional toppings: crispy bacon, sour cream, chopped parsley
Directions
- Cut the butternut squash in half lengthwise and remove the seeds. Peel the squash and cut it into small chunks.
- Select the sauté function on your pressure cooker and heat the olive oil. Add the chopped onion and minced garlic, and sauté until they become translucent.
- Add the butternut squash chunks to the pressure cooker along with the vegetable or chicken broth, ground cinnamon, ground nutmeg, salt, and black pepper.
- Secure the lid on the pressure cooker and cook on high pressure for 10 minutes.
- Once the cooking time is complete, use the quick-release method to release the pressure. Carefully remove the lid when the pressure has fully released.
- Use an immersion blender or transfer the mixture to a countertop blender to puree the soup until smooth. Be cautious when blending hot liquids.
- Taste the soup and adjust the seasoning if needed. Add more salt, pepper, cinnamon, or nutmeg according to your preference.
- Serve the Pressure Cooker Butternut Squash Soup hot, topped with crispy bacon, a dollop of sour cream, or some chopped parsley for extra flavor and presentation.
- Enjoy the creamy and delicious homemade soup with crusty bread or a side salad for a complete meal.
