Butternut Squash Soup
This butternut squash soup is smooth, creamy, and comforting, made with tender butternut squash, sautéed onions, and vegetable broth. Blended until velvety, it’s an easy pressure cooker soup that reheats well and pairs perfectly with crusty bread.
Ingredients
For Butternut Squash Soup
- 3 tablespoon extra virgin olive oil
- 1 onion chopped
- 1 carrot chopped
- 2 cloves garlic minced
- 1200 g butternut squash chopped
- 1½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 vegetable broth cube
- 250 g potato chopped
- 1 l boiling water
For Garnish
- 40 ml cream
- 30 g pumpkin seeds
Instructions
- In a large pressure cooker, heat the extra virgin olive oil over medium heat. Add the chopped onion to the pressure cooker. Sauté until they are softened and fragrant, about 4-5 minutes.
- Add chopped carrot to the pressure cooker. Stir and cook for a few minutes. Add minced garlic cloves to the pressure cooker. Stir and cook for 2 minutes.
- Add the chopped butternut squash to the pressure cooker, then season it evenly with salt and freshly ground black pepper. Crumble in the vegetable broth cube and gently stir, making sure the squash is well coated with the seasoning before cooking.
- Add the chopped potato to the pressure cooker. Stir and cook for a few minutes.
- Pour in the boiling water. Cover the pressure cooker and cook for 8-10 minutes, until the vegetables are tender.
- Open the pressure cooker. Blend the soup until smooth.
- Pour and serve the soup on a soup plate. Garnish with cream and pumpkin seeds.
Notes
Flavorful Base: First, I sauté the onions because they build a rich, savory foundation that makes the whole soup taste deeper and more comforting.
Creamy Texture: I like using an immersion blender right in the pot for a smooth, creamy finish with hardly any mess. When I don’t have one handy, I let the soup cool slightly and blend it in small batches in a regular blender.
Adjusting Thickness: If I want it a little thinner, I simply splash in more broth. I let it simmer a bit longer when I’m craving a thicker, cozier bowl, so it reduces naturally.
Tasty Toppings: I treat toppings like the finishing touch, fresh herbs, a drizzle of olive oil, a spoonful of cream, or toasted pumpkin seeds are my go-to choices when I want extra flavor and a bit of texture.
Nutrition
Calories: 375kcal | Carbohydrates: 52g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 1086mg | Potassium: 1486mg | Fiber: 9g | Sugar: 9g | Vitamin A: 34589IU | Vitamin C: 79mg | Calcium: 184mg | Iron: 3mg
