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Pressure Cooker Butternut Squash Soup

Pressure Cooker Butternut Squash Soup

Ingredients and Weight:

Preparation Time:

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

  1. Peel and cube the butternut squash into small pieces.
  2. In a pressure cooker, combine the chicken stock, onion, garlic, and the cubed squash.
  3. Season with salt and pepper and add the fresh thyme sprigs.
  4. Close the pressure cooker lid and cook for 20-25 minutes at high pressure.
  5. Once the cooking is done, let the pressure release naturally for 10 minutes before opening the cooker.
  6. Stir in the cream and adjust seasoning if necessary.
  7. Serve hot, topped with a sprinkle of fresh thyme if desired.

Nutritional Information:

Dish Characteristics:

User Comments:

  1. "This soup was so creamy and delicious! The pressure cooker made it so easy to make." - John Doe
  2. "I added some bacon pieces for extra flavor, it was fantastic! Thanks for the recipe." - Jane Smith
  3. "This soup was perfect for a cold winter's day. The pressure cooker made the cooking process quick and efficient." - Michael Johnson

Special Precautions and Tips: