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 taste
Add the olive oil to a 6-quart pressure cooker.
Saute the onions in the olive oil until they begin to soften but not brown, about 3 minutes.
Add the chicken broth, butternut squash, apples, rice, cumin, ginger, and nutmeg to the pressure cooker.
Cover with the lid.
Turn the pressure cooker to high pressure, then lower the heat and cook for 10 minutes.
Release the pressure as directed by the manufacturer.
Upon release, remove the safety lid and allow the soup to cool slightly.
Place the contents from the pressure cooker into a blender or food processor, adding the half and half and salt to taste.
Puree until smooth.
Pour the soup into bowls and serve immediately.