Cream of Butternut Squash & Ginger Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lb (about 2k) butternut Squash, peeled, seeded and cubed 1 sprig of Sage 1 large Onion, roughly chopped ½" (2 cm) piece of fresh ginger, peeled and roughly sliced ¼ teaspoon, nutmeg 4 cups (1 lt) vegetable stock olive oil salt and pepper to taste ½ cup of Toasted Pumpkin Seeds, for garnish
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Directions: |
Directions:In the pressure cooker, with the top off, over medium heat soften onions with the sage, salt and pepper. When the onions are soft, scoot onions aside and tumble in enough squash cubes to cover the base of the pressure cooker, let brown for for about 10 minutes stirring infrequently.
Add the rest of the squash along with the ginger, nutmeg, and stock. Close and lock the lid of the pressure cooker. Electric pressure cookers: Cook for 15 minutes at high pressure.
When time is up, open the cooker by releasing the pressure. Fish out the woody sage stem and discard. With a stick immersion blender puree' the contents of the pressure cooker and serve! Garnish with salty, toasted pumpkin seeds. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15 |
Personal
Notes: |
Personal
Notes: "But for the sake of some little mouthful of flesh we deprive a soul of the sun and light, and of that proportion of life and time it had been born into the world to enjoy." Plutarch
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