Description
A quick and easy pressure cooker recipe, this Apple Butternut Squash Soup is packed with nutrients that will fill your house with a beautiful aroma in as little as 30 minutes.
Ingredients
Scale
- 6 cups Frozen Butternut Squash
- 4 cups of Chicken Broth
- 2 Large Apples
- 1 tablespoon Brown Sugar
- 1 clove Garlic, minced
- 1/2 Shallot, diced
- 1 teaspoon Pumpkin Spice
- 1/2 teaspoon Sage Leaf
- Salt & Pepper, to taste
Instructions
- Prepare your produce, cube you squash and apples, dicing your garlic and shallot
- Mix all ingredients in the pressure cooker, secure lid and set to high for 10 minutes sealed to allow steam to build
- Vent after 10 minutes with the quick release until pressure is fully release
- Blend using an immersion style or Vitamix blender for 2-3 minutes
- Serve and Enjoy!
Notes
Can be stored in the freezer for up to 6 months in a freezer safe container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Pressure Cooker