Butternut Squash Bisque Pressure Cooker Recipes

PRESSURE COOKER BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a pressure cooker over medium-high heat. Saute onion until translucent but not browned, about 5 minutes. Add squash, broth, sweet potatoes, apples, garlic, cinnamon, nutmeg, black pepper, cumin, ginger, and salt.
• Close and lock the lid. Bring to high pressure according to manufacturer's instructions, 10 to 15 minutes. Reduce heat to medium-low; cook until squash and sweet potatoes are fork-tender, about 15 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove lid. Liquefy soup using an immersion blender. Stir in half-and-half. Serve with a dollop of yogurt on top.

BUTTERNUT SQUASH BISQUE

Steps:

• Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
• Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
• In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

BUTTERNUT SQUASH BISQUE - PRESSURE COOKER

Steps:

• Sauté onions in the oil in the pressure cooker for approximately 3 minutes, or until they begin to soften, but not browned.
• Add remaining ingredients, except half & half, maple syrup and salt.
• Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method or automatic release method, remove the lid and allow to cool slightly.
• Place ingredients into a standard blender or food processor, or use a handheld immersion blender, along with half & half, maple syrup and salt, if desired.
• Puree until smooth. Serve medium hot. Top with a bit of grated cheddar cheese.
• Suggested time for fast 15 psi pressure cookers: Cook for 10 minutes on high pressure.

BUTTERNUT SQUASH BISQUE (PRESSURE COOKER)

Steps:

• In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown.
• Add remaining ingredients, except half& half and salt, and place lid on cooker.
• Bring up to high pressure, then lower heat and cook for 10 minutes.
• Release pressure as directed by manufacturer.
• Open lid and allow to cool slightly.
• Place ingredients into blender or food processor, along with half& half and salt, if desired.
• Puree until smooth.
• Serve medium hot.