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Cream of Butternut Squash & Ginger Soup Recipe

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This recipe for Cream of Butternut Squash & Ginger Soup, by , is from Veggie Viv's Cruelty Free Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hip Pressure Cooking
Added: Friday, May 19, 2017

Category:
Category:

Ingredients:  
Ingredients:  
4 lb (about 2k) butternut Squash, peeled, seeded and cubed
1 sprig of Sage
1 large Onion, roughly chopped
" (2 cm) piece of fresh ginger, peeled and roughly sliced
teaspoon, nutmeg
4 cups (1 lt) vegetable stock
olive oil salt and pepper to taste
cup of Toasted Pumpkin Seeds, for garnish

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.

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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