& cubed4-6 servingsbutternut squash peeled

Cream of Butternut Squash & Ginger Soup

By Laura Pazzaglia

4-6 Servings

Recipe Details

Prep Time: 5 min

Cook Time: 15 min

Yield: 4-6 Servings

Ingredients

2 kg (4 lb) butternut squash peeled, seeded, & cubed
1 sprig of sage
1 large onion, roughly chopped
1/2 inch piece (2 cm) fresh ginger, peeled & roughly sliced
¼ tsp (1 mL) nutmeg
4 cups (1 L) vegetable stock
olive oil
Salt & pepper, to taste
½ cup (125 mL) toasted pumpkin or squash
Seeds, for garnish

INSTRUCTIONS

In the pressure cooker, with the top off, over medium heat soften onions with the sage, salt and pepper.
When the onions are soft, scoot onions aside and tumble in enough squash cubes to cover the base of the pressure cooker, let brown for for about 10 Minutes stirring infrequently
Add the rest of the squash along with the ginger, nutmeg, and stock.
Close and lock the lid of the pressure cooker. Cook for 15 Minutes at High Pressure.
When time is up, open the cooker by releasing the pressure.
Fish out the woody sage stem and discard.
With a stick immersion blender purée the contents of the pressure cooker and serve!
Garnish with salty, toasted pumpkin seeds.

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About the chef

Laura Pazzaglia

Laura Pazzaglia is the founder of the Hip Pressure Cooking website. She's an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide. Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature. She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery. Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt. Previously, she spent about 15 years as an information technology professional in San Francisco and California's Silicon Valley.

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