Butternut Squash Soup


  • 2 large onions
  • 1 shallot
  • 3 garlic cloves
  • 2 tbsp chopped fresh ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 pinches white pepper
  • 6 cups vegetable stock or chicken stock
  • 4 lbs butternut squash
  • 2 medium apples
  • Press Sauté and when the display reads “Hot,” add the oil, onions, shallots, garlic, and ginger to the inner pot and cook for 3 minutes, stirring often. Add the cinnamon, salt, and pepper and stir. Add 2 cups (473ml) of the stock and use a wooden spoon to scrape the bottom of the pot clean. Press Cancel. Add the remaining stock, squash, and apples and stir.
  • Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 10 minutes. When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Press Cancel and remove the lid. Use an immersion blender to puree for 4 full minutes. Add more salt and white pepper as needed.
  • If serving the next day, add 1/2 cup (118ml) of water or more to thin out the soup.
Previous Next