Pressure Cooker Butternut Squash Bisque
Time: 50 minutes
Yield: 6 servings
About
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 and seeded, cut into 1-inch chunks
- 3 large McIntosh apples, peeled and cored, 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
Directions
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 do not begin to brown, about 3 minutes.
Step 3 -Add the chicken broth, the butternut squash, the apples, the rice, the cumin, the ginger, and the 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 the salt.
Step 9 -Puree until smooth.
Step 10 -Pour the soup into bowls and serve immediately.
