Apple Butternut Squash Soup
A quick and easy pressure cooker recipe, this Apple Butternut Squash Soup is packed with nutrients that will fill your house with a beautiful aroma in as little as 30 minutes.
PREP TIME
15 minutes
COOK TIME
10 minutes
INGREDIENTS
9
Serves: 6
Ingredients
- 6 cups6 cups6 cups Butternut Squash, Frozen, Frozen
- 4 cups4 cups4 cups Chicken Broth, of
- 222 Apple, Fuji, large
- 1 Tbsp1 Tbsp1 Tbsp Brown Sugar
- 1 clove1 clove1 clove Garlic, minced
- .5.5.5 Shallot, diced
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
- .5 tsp.5 tsp.5 tsp Sage, Leaf
- 1 pinch1 pinch1 pinch Salt, & Pepper, to taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare your produce, cube you squash and apples, dicing your garlic and shallot
- Mix all ingredients in the pressure cooker, secure lid and set to high for 10 minutes sealed to allow steam to build
- Vent after 10 minutes with the quick release until pressure is fully release
- Blend using an immersion style or Vitamix blender for 2-3 minutes
- Serve and Enjoy!
Notes
Can be stored in the freezer for up to 6 months in a freezer safe container. Category: Lunch Method: Pressure Cooker
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Shellfish Free Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 304 |
| Fat: | 0 g |
| Carbohydrates: | 2 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 260 mg |
| Fiber: | 0 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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