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Classic Oatmeal-in-a bowl
Cream of Butternut Squash & Ginger Soup
| By : |
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
4-6 servings
|
Ingredients
- 4 lb butternut squash peeled, seeded and cubed
- 1 sprig of sage
- 1 large onion roughly chopped
- 1/2 inch piece fresh ginger peeled and roughly sliced
- 1/4 teaspoon nutmeg
- 4 cups vegetable stock
- olive oil
- Salt and pepper to taste
- 1/2 cup toasted pumpkin seeds for garnish
Ingredients
|
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 puree' the contents of the pressure cooker and serve!
- Garnish with salty, toasted pumpkin seeds.
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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My friends and I love this soup. Cannot get enough, and I have made it several times. Tips: don’t overdo the ginger or it will overpower the soup. Squeeze plenty of lime or lemon juice before eating (i do it in the individual bowls) as this reallt kicks up the taste. I add a tsp. of red curry paste such as panang. This makes the flavor more complex, but isn’t necessary.
Nice, smoky flavor. The prep time isn’t accurate (it took me at least half an hour to peel, seed and cube 4 lbs. of butternut squash), so when I make it again I’ll buy frozen cubed squash. The toasted pumpkin seeds are a perfect finishing touch. My family enjoyed this – and it smells wonderful.
I used pre- cut cubes of frozen organic butternut squash to eliminate prep time. I also used cinnamon instead of nutmeg – yummmmm
Very easy! I added some celery and spiced it up slightly with some curry and paprika. Yum!
Loved it!!!!!!!!!!!
I made this soup using pumpkin instead of squash. Yummy!!
Awesome recipe. Have a bowl in my hand right now. Try it with a hefty dollop of sour cream and some buttered toast!
This recipe left me disappointed. It smelled great while cooking, but when it was done, I thought it had a nice, but bland taste, and that it was missing… something. Maybe because I only had 2 pounds of butternut squash instead of the 4? I thought that the spices weren’t enough. I added more nutmeg, and then allspice, even more garlic and salt. Still bland. I just added cinnamon and it’s a little more tasty. I’ll probably make this again but with paprika as someone suggested and maybe coconut cream. Thanks.
This is delicious
I made this soup but with only 2 pounds of butter not squash. Next time I would definitely use the 4 pounds or 4 cups of frozen. I loved it but it could’ve been sicker with the additional squash.
Forgot to say i also doubled the fresh ginger. This gave me the spicy everyone was lookibg for
HUGE hit!!!
I made this with a 3 1/2 pound squash and I clean the skin and I didn’t even need to peel it I did add a little extra ginger also which was the fresh ginger which works really well after cooking it for 1/2 an hour on high I used my Braun immersion blender and it only took about three or four minutes and it was completely done temperature of the soup was approximately 165°F and it was a big hit.
We found this recipe okay. For whatever reason, ours turned out browner in color (the vegetable stock was brownish), and to me a soup isn’t a creamy soup unless there is a dairy ingredient in it. We certainly ate it and will eat the leftovers, but this won’t be my ultimate go-to recipe for Butternut Squash Soup.
I doubled the amount of ginger and added cinnamon. Yum!
So when do you use the olive oil? Listed but no instruction. With onions? After with small amount of squash??
We love this soup. I bought the prepared squash frozen. I use ground ginger instead, otherwise it seemed gritty to me.
Best soup ever!
Needed addition of brown sugar
Delish! I added a touch of cinnamon, cloves and honey.
Also threw in 2 sweet potatoes with the squash.
Turned out quite nicely. Doubled the ginger and added cinnamon. Also I found that the taste developed a bit more after it had some settling time after cooking.
This is a nice soup!
Good eating and simple as a pimple.
This is so delicious!! I added a litte maple syrup to it. SO perfect for this cold winter day!