Butternut Squash Soup
Created by QueenBee on February 11, 2012
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #4571
Ingredients
- 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
How to Make
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Step 1: In a pressure cooker, combine broth, onion, garlic, bread, apples, and squash. Latch lid securely and bring to high pressure.
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Step 2: Maintain high pressure for 10 minutes. Use quick-release method to release pressure.
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Step 3: Use an immersion blender to puree the soup. Add the rosemary, salt, and pepper.
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Step 4: Seperately, combine egg and buttermilk and beat together.
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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.)
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Step 6: Latch lid securely and return to low pressure.
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Step 7: Maintain pressure for 5 minutes. Use the quick-release method to release pressure.
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Step 8: Stir soup and serve immediately.