Description
Experience the warmth of autumn with this velvety, nutrient-dense butternut squash soup prepared in your pressure cooker. By combining the natural sweetness of roasted squash with a crisp apple, savory ginger, and a blend of creamy goat cheese and Parmesan, this meal offers a sophisticated flavor profile. It is a hearty, wholesome, and time-efficient dinner perfect for busy weeknights, providing a comforting, healthy bowl that comes together in just 20 minutes.
Ingredients
1 Tbsp. olive oil
1 large yellow onion, diced
1 red bell pepper, chopped
2 tsp. diced garlic
1 tsp. fresh ground ginger
2 lb. butternut squash, peeled and cubed
1 medium apple, peeled, cored, and chopped
1 tsp. dried sage
1/8 tsp. chili powder
1/4 tsp. sea salt
3 c. chicken stock
3 oz. goat cheese
1/3 c. Parmesan cheese, grated
Salted pepitas for garnish
Instructions
Set the pressure cooker to sauté mode and heat the olive oil.
Add the onion and red bell pepper, sautéing until softened.
Stir in the garlic, ginger, sage, chili powder, and sea salt, cooking for 1 minute until fragrant.
Add the cubed butternut squash, chopped apple, and chicken stock to the pot.
Secure the lid and set to high pressure for 8 minutes.
Allow for a natural pressure release for 5 minutes, then quick release the remaining pressure.
Stir in the goat cheese and Parmesan until fully melted and smooth.
Use an immersion blender to puree the soup until velvety.
Garnish with salted pepitas before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Use vegetable stock instead of chicken stock to make the dish vegetarian.