Pressure Cooker Butternut Squash Bisque serves up the smooth autumnal soup with a slow and low taste in under an hour, perfect for keeping you warm when the weather turns cool. This soup is sweet, savory, creamy, and endlessly sippable, with a beautiful sunset color. Pressure Cooker Butternut Squash Bisque is a pure delight whether it’s the main course or just an appetizer for the main meal.
Ingredients
• 1 tablespoon olive oil • 2 large onions, peeled and cut into large pieces • 6 cups chicken broth • 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks • 3 large McIntosh apples, peeled, cored, and cut into 1-inch pieces • 3/4 cup long-grain rice • 2 teaspoons cumin • 2 teaspoons ginger • 1 teaspoon nutmeg • 1 pint half and half • salt, to tasteDirections
Step 1
Add the olive oil to a 6-quart pressure cooker.
Step 2
Saute the onions in the olive oil until they begin to soften but not brown, about 3 minutes.
Step 3
Add the chicken broth, butternut squash, apples, rice, cumin, ginger, and nutmeg to the pressure cooker.
Step 4
Cover with the lid.
Step 5
Turn the pressure cooker to high pressure, then lower the heat and cook for 10 minutes.
Step 6
Release the pressure as directed by the manufacturer.
Step 7
Upon release, remove the safety lid and allow the soup to cool slightly.
Step 8
Place the contents from the pressure cooker into a blender or food processor, adding the half and half and salt to taste.
Step 9
Puree until smooth.
Step 10
Pour the soup into bowls and serve immediately.
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