Description
This velvety, nutrient-dense soup highlights the natural sweetness of butternut squash, elevated with aromatics like fresh ginger, tangy goat cheese, and earthy sage. Using a pressure cooker allows you to achieve a slow-cooked, luxurious texture in just twenty minutes, making it an efficient yet sophisticated staple for busy weeknights. It is a soul-warming, nourishing dish perfect for those who crave restaurant-quality comfort food without the hours of stovetop prep.
Ingredients
1 tablespoon olive oil
1 large yellow onion, diced
1 red bell pepper, chopped
2 teaspoons diced garlic
1 teaspoon fresh ground ginger
2 pounds butternut squash, peeled and cubed
1 medium apple, peeled, cored, and chopped
1 teaspoon dried sage
1/8 teaspoon chili powder
1/4 teaspoon sea salt
3 cups vegetable stock
3 ounces goat cheese
1/3 cup Parmesan cheese
Salted pepitas for garnish
Instructions
Turn the pressure cooker to the Saute function and heat the olive oil.
Add the diced onions and bell pepper, sautéing until softened.
Stir in the garlic and fresh ginger, cooking until fragrant.
Add the butternut squash, apple, dried sage, chili powder, sea salt, and vegetable stock.
Secure the lid and set to high pressure for 10 minutes.
Allow for a natural pressure release for 5 minutes before venting.
Stir in the goat cheese and Parmesan cheese until melted and smooth.
Use an immersion blender to puree the soup until velvety smooth.
Garnish with salted pepitas before serving.
Notes
Ensure you use vegetable stock to keep the dish vegetarian. If you prefer a thinner consistency, add an extra half cup of stock after blending. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Modern American
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 9g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg