Pressure Cooker Butternut Squash Soup

Place the quartered squash onto a half sheet pan brush the flesh of the squash with a little butter and season with 1 tablespoon of the. Peel the squash discarding the skin and cut into cubes approximately 1 inch and set aside. Stir in flour until blended. In a pressure cooker sauté the onions.

Instant Pot Autumn Harvest Butternut Squash Soup Panera Copycat Soup

You can store the squash at this point for two days in the refrigerator if you arent ready to make the soup.

Pressure Cooker Butternut Squash Soup. Continue Making the Soup in a Pressure Cooker. Saute Saute the onions in the butter and oil. This soup is extremely rich and creamy as its full of toothsome aromatic ingredients.

Turn on your pressure cooker instant pot to the brown or sauté mode and add the olive oil to the pot. 14 teaspoon pepper coarsely ground preferred. Sauté for about 10 minute until crispy.

Add the garlic stir briefly then add the roasted squash chicken broth. Remove the pressure cooker lid. Stir in the squash broth gingerroot salt and pepper.

Add the onions celery and carrots and cook until softened. Turn off the pressure cooker. Cook until translucent and tender about 8.

How to Make Instant Pot Butternut Squash Soup. 2 teaspoons minced peeled gingerroot. This butternut squash soup recipe is creamy and delicious without being loaded up with heavy cream.

Melt the butter in the pressure cooker pot on the Sauté setting. 1 medium butternut squash peeled and cubed about 3 cups 3 cups fat-free low-sodium vegetable broth. If making this autumn squash soup in the instant pot or pressure cooker press the sauté button and let it heat for about 4 minutes.

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