Back to Recipe

Butternut Squash Soup

Here's how you make Butternut Squash Soup
Pause Continue Reading
  • Servings: 4
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 cups chicken broth
  • 1 yellow onion, chopped
  • 3 gloves garlic, minced
  • 2 slices sourdough bread, cut into cubes
  • 2 Granny Smith apples, peeled, cored and chopped
  • 1/2 butternut squash, seeded, peeled, and cubed
  • 1 tablespoon chopped fresh rosemary
  • Sea salt and black pepper, to taste
  • 1 egg
  • 1 cup buttermilk
  • Optional: pinch cinnamon -- pinch nutmeg
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.)

  • Step 6: Latch lid securely and return to low pressure.

  • Step 7: Maintain pressure for 5 minutes. Use the quick-release method to release pressure.

  • Step 8: Stir soup and serve immediately.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.