Butternut Squash Soup Recipe

"I found this recipe in The $7 a Meal Pressure Cooker Cookbook. We had it for supper tonight and it was delicious! According to the author, total cost to prepare this soup was $6.99. My ingredients cost a little more because I bought organic when I could. The recipe calls for optional pinch of nutmeg and/or cinnamon. I don't think it needs cinnamon but a wee bit of nutmeg might enhance the flavors. I hope you enjoy it as much as we did."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (339 g)
Calories 284
Total Fat - 5.3 g
Saturated Fat - 2 g
Cholesterol - 66.7 mg
Sodium - 743.4 mg
Total Carbohydrate - 41.2 g
Dietary Fiber - 2.8 g
Sugars - 19.1 g
Protein - 17.6 g
Calcium - 392.5 mg
Iron - 1.6 mg
Vitamin C - 9 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

In a pressure cooker, combine broth, onion, garlic, bread, apples, and squash. Latch lid securely and bring to high pressure.

Step 2

Maintain high pressure for 10 minutes. Use quick-release method to release pressure.

Step 3

Use an immersion blender to puree the soup. Add the rosemary, salt, and pepper.

Step 4

Seperately, combine egg and buttermilk and beat together.

Step 5

Add all to the squash mixture and stir well. (At this point, add nutmeg and cinnamon if using) (Just a note - Nutmeg and cinnamon are strong, flavorful spices so use sparingly-too much can definitely ruin a good thing.)