Instant Pot butternut squash soup
Dimitra's Dishes · ♥ 626 likes · 21.2K views · 11 min video
Read about winter squash and pumpkin in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup olive oil
- 1 whole butternut squash
- 1 tsp thyme
- 1 cup heavy whipping cream
- 1 whole onion
- 2 sticks celery
- 2 whole carrots
- 1 whole sweet potato
Chop the onion, peel and chop the carrots, chop the celery into similar-size pieces.
- salt
Put the vegetables in the Instant Pot with the olive oil and a little salt; saute about 7 minutes until soft, adding 3 to 4 minutes more if still pale.
Peel the butternut squash, cut in two, trim both ends, halve the bulb and scoop out the seeds; cut flat side down into pieces, rocking the knife.
- 6 cloves garlic cloves
- 2 whole roasted red peppers from the jar
- crushed red pepper flakes
- 1 tsp salt
- freshly cracked black pepper
Add the squash, sweet potato, grated garlic, drained roasted red peppers, a pinch of crushed red pepper flakes, thyme, 1 tsp salt and black pepper; mix.
- 8 cup water
Add 8 cups of water and mix. On the stovetop, do the same in a pot over medium heat.
Water instead of stock, and the stovetop method
Lid on, valve to sealed; pressure cook on high 8 minutes. Natural release, about 10 to 15 minutes, then open the valve to release the rest.
Pressure cooking and releasing
Warm through and thicken, cooking down about 10 minutes on saute if wanted.
Stir in heavy whipping cream if not keeping it vegan; taste and adjust with salt, pepper, red pepper flakes or thyme.
To freeze, cool to room temperature, pack and label; keeps 2 to 3 months. Thaw overnight in the refrigerator and warm on the stovetop.
Serving and freezing